Orzo Salad with Lentils and Zucchini. This is delicious and quick to prepare. Our Umbrian Lentils are perfect as they retain their shape and flavor to make this a stand out salad, served warm or cold.
Ingredients:
Yield: 4 to 6 servings
- Kosher salt
- 1 cup Umbrian Lentils from La Valletta
- 1 cup Rustichella d’Abruzzo Orzo Pasta
- ½ cup Rustichella d’Abruzzo Extra Virgin Olive Oil
- ¼ cup lemon juice (from 2 lemons)
- ¼ cup sliced pickled pepperoncini (about 6 to 8 peppers)
- Black pepper
- 1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
- ⅔ cup raw pistachios or walnuts, coarsely chopped
- 3 scallions, thinly sliced
- 1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix
Preparation
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.)
Adapted from NY Times Cooking
