Whole Wheat Orzo Salad with Peas, Zucchini and Tomato

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  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 4



  1. 1. Cook orzo according to package directions in a pot of well-salted water. Drain, toss orzo with 1 tablespoon of the olive oil and spread out on a sheet pan to cool.
  2. 2. While the pasta is cooking, warm the remaining olive oil in a pan set over medium heat. Add the zucchini and peas, and cook, stirring occasionally, until slightly softened but not mushy, about 5 minutes. Spread vegetables on the pan with the orzo and let sit until everything has cooled.
  3. 3. Toss orzo, cooked vegetables and tomatoes in a large bowl with the Cucumber Basil Ranch until evenly coated. Refrigerate until ready to serve.
  4. 4. Garnish with chopped fresh basil right before serving.
• For safe meat preparation, reference the USDA website.

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