Zucchini, Pea & Goat Cheese Orzo Salad

bowls / mains / pasta / meat free

A creamy, bright, lemony orzo salad with zucchini, peas and goat cheese.

This will be one of your favorite spring salads to make this year. Its so vibrant and creamy, its perfect for a dinner side or a lunch bowl! It tastes to light from the green veggies and lemon vinaigrette over top. This salad also doesn’t get soggy, which makes it absolutely perfect for a meal prep recipe. The orzo is a great base for this to keep the salad sturdy.

Here’s what you’ll need to make this Zucchini, Pea & Goat Cheese Orzo Salad:

• orzo

• zucchini

• shallots

• peas

• garlic

• goat cheese

• lemon juice

• lemon zest

• olive oil

• salt

• pepper

• thyme

Zucchini, Pea & Goat Cheese Orzo Salad

(serves 4)

ingredients:

• 1/2 lb orzo

• 1 large zucchini, sliced

• 2 large shallots, sliced

• 1 cup frozen peas

• 4 cloves garlic

• 1/2 cup goat cheese

• 1 lemon, juiced

• 2 tbsp lemon zest

• 1/4 cup olive oil

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp thyme

directions:

1. Preheat oven to 350 F.

2. Mix 2 tbsp olive oil in with the zucchini and onions. season with salt and pepper. Keeping the skin on the garlic cloves, place them around the baking sheet with the zucchini and onions and roast for about 25-30 minutes, mixing them around halfway through.

3. Boil water for the orzo and cook according to package directions. With 5 minutes of cook time left, add the frozen peas to the pot (to save yourself from using another one). Drain and add to a large mixing bowl.

4. Add in the cooked zucchini and onions to the bowl. Squeeze out the roasted garlic cloves from the shell and chop them up fine and add to the mixing bowl.

5. Add in the rest of the olive oil, lemon juice, lemon zest, salt, pepper, thyme, and goat cheese.

6. Mix together and serve!

more like this…