Orzo Salad With Lentils and Zucchini

By Ali Slagle

Published July 15, 2022

Orzo Salad With Lentils and Zucchini
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Total Time
40 minutes
Rating
5(1,996)
Comments
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The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs — none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 to 6 servings
  • Kosher salt (such as Diamond Crystal)
  • 1cup green or brown lentils
  • 1cup orzo
  • ½cup extra-virgin olive oil
  • ¼cup lemon juice (from 2 lemons)
  • ¼cup sliced pickled pepperoncini (about 6 to 8 peppers)
  • Black pepper
  • 1pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
  • ⅔cup raw pistachios or walnuts, coarsely chopped
  • 3scallions, thinly sliced
  • 1cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

454 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 15 grams protein; 446 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

  2. Step 2

    Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.

  3. Step 3

    Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

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Ratings

5 out of 5
1,996 user ratings
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Comments

Laurie

This was absolutely delicious! All I did differently was add the zucchini into step 2 so that the dressing would "cook" the zucchini just a bit in order to soften it and allow it to absorb the flavors. The lentils definitely took longer to cook than the time suggested but it all turned out wonderfully! I used just about every herb suggested but would cut back on the mint next time...it was a bit to dominant. I will most definitely make this again!

Monica’s Adjustments

Fantastic recipe, a few adjustments on my end to work with what I had: Recommend grating one small garlic, mix with dressing and zucchini. Lightly seared (or recommend quick grill) of zucchini, personal preference since I prefer zucchini cooked. Subbed Pumpkin seeds instead of pistachio since that’s what I had. Opted to keep this vegetarian and I was happy. Oh! And the dressing, add 1/2 tbsp of pomegranate molasses and a touch of honey. WOW.

harpymichele

Instead of olive oil, I added the reserved oil from some marinated artichokes and it was wonderful

Jen M

Very good recipe - my family enjoyed the flavors a lot. The peppers give it a nice tang, more going on than it appears on the plate. I will pull back on the oil next time, heavy for my tastes. Will make again.

Kathy.

I used Calabrian peppers in oil instead of the pepperoni. Yummy.

Marina

nice, but insane quantity. this was far beyond even my biggest bowl! will make half next time.

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