Whole Wheat Orzo Salad with Peas, Zucchini and Tomato

3 Reviews
  • 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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Whole Wheat Orzo Salad with Peas, Zucchini and Tomato is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Deliciously Light and Fast I made this salad for my family. My family typically does not like salads or anything to do with veggies. But they loved this one, so I'm adding it our menus.
Date published: 2017-10-03
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