I’m always looking for easy recipes that I can meal prep for a delicious and satisfying lunch during the week. This Orzo Zucchini Salad is the perfect balance of fresh veggies, protein-packed chickpeas, and creamy feta, all tossed in a zesty lemon dressing. It’s light yet filling, and the flavors get even better after a day in the fridge. Plus, it’s super easy to make in under 30 minutes!
Nutrition Facts for this Orzo Zucchini Salad (Per Serving)
- Calories: ~350 kcal
- Protein: 12g
- Carbs: 40g
- Fat: 18g
- Fiber: 6g
Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Nut-Free Option: Swap walnuts for pumpkin seeds or sunflower seeds.
- Extra Greens: Mix in baby spinach or kale instead of arugula.
- Different Cheese: Try goat cheese or parmesan instead of feta.
- Gluten-Free: Substitute orzo with quinoa or a gluten-free pasta alternative.
Mar’s Tips for Orzo Zucchini Salad
- Let it Sit: This salad tastes even better after a few hours when the flavors have had time to marinate.
- Meal Prep Friendly: Store it in an airtight container for up to 3 days. Just keep the arugula and dressing separate until serving.
- Serving Idea: This salad is great on its own or as a side with grilled chicken or fish.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This orzo zucchini salad is perfect for meal prep. Just store it in the fridge without the arugula and dressing, and mix them in before serving.
Can I serve it warm?
Absolutely! While it’s typically served chilled, you can enjoy it slightly warm by adding the dressing right after cooking the orzo.
What other veggies can I use?
Roasted eggplant, cherry tomatoes, or asparagus would work great in this salad.
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Looking for more easy and delicious recipes? Check out:
CAPRESE PASTA SALAD RECIPE | EASY MEAL PREP
If you try this Zucchini Orzo Salad, let me know in the comments how you liked it.
With love, Mar
Orzo Zucchini Salad
Ingredients
- 1 bag Orzo
- 1 can Chickpeas drained and rinsed
- 1 whole Zucchini cut into half-moons
- 1 whole Yellow bell pepper diced
- 1 can Artichoke hearts cut into bite-sized pieces
- 50 g Arugula
- 200 g Feta crumbled
- 50 g Walnuts chopped
Dressing:
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tbsp Mustard
- 1 tbsp Fresh parsley chopped (or dried parsley)
- Salt & pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Toss the zucchini, yellow bell pepper, and chickpeas with avocado oil, salt, and pepper. Spread them out on a baking sheet and roast for 15 minutes or until golden brown. Let cool.
- Follow the package instructions to cook the orzo until al dente. Drain and let it cool.
- In a small bowl, whisk together the lemon juice, olive oil, mustard, parsley, salt, and pepper.
- In a large bowl, combine the cooked orzo, roasted veggies, chickpeas, artichoke hearts, feta, and walnuts.
- Just before serving, mix in the arugula and drizzle the dressing over the salad. Toss everything together and enjoy!
Notes
Nutrition Facts (Per Serving)
- Calories: ~350 kcal
- Protein: 12g
- Carbs: 40g
- Fat: 18g
- Fiber: 6g
Martina Cavelier is a trained chef and ISSA-certified Fitness Nutritionist, born in Colombia and based in The Hague, Netherlands. She has worked as a professional chef in multiple restaurants across the Netherlands and creates recipes for a Colombian newspaper. On this blog, she shares easy, beautiful, and nourishing recipes for everyday cooking, meal prep, and hosting — all completely free.
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