Orzo salad w/chimichurri etc

(from sarahcampbell’s recipe box)

Prep time: 30 minutes
Cook time: 10 minutes

Categories: Side Dish


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup Italian (flat leaf) parsley, packed
  • 1/2 cup cilantro*, packed
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 cup uncooked orzo
  • 1 medium zucchini or squash
  • Pinch of salt and pepper
  • 1 pint grape or cherry tomatoes


  1. Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

  2. Cook the orzo according to the package directions, drain in a colander, and then let cool.

  3. Slice the zucchini into ΒΌ inch thick rounds. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

  4. While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking.

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