Orzo Salad with Lentils and Zucchini

This salad is so simple and is the perfect summer salad I ate it all week! Definitely a regular in the rotation during summer!

Ingredients

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

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.
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.
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.)

Comments

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