

ZUCCHI NI AND ORZO SAL AD

WITH CHI MICHURRI
$6.52 RECIPE / $1.63 SERVING

BUDGET BYTES » RECIPES » SALAD RECIPES » ZUCCHINI AND ORZO SALAD WITH CHIMICHURRI

JUMP TO RECIPE  GROCERY LIST  FAVORITES

I’ve been a little obsessed with Chimichurri since I made it a couple weeks ago. I just keep
finding new uses for it! Quite a few people left comments on the original chimichurri recipe
talking about how it was used on their favorite salad as a dressing, so I thought I’d do the
same. This incredibly simple Zucchini and Orzo Salad gives you all the best flavors and colors
of summer and can be jazzed up and modified several different ways. 
 

WHAT IS CHIMICHURRI?

Chimichurri is an Argentinian sauce made with olive oil, red wine vinegar, garlic, fresh herbs,
and spices. This uncooked, super fresh and vibrant sauce can be used as a marinade,
dipping sauce, or condiment to drizzle over meat, vegetables, and more. And it’s so
absolutely delicious that you’ll be addicted after the first taste.
DRESS IT UP OR KEEP IT SIMPLE

Just as I love to do, I’m giving you the base recipe for this Zucchini and Orzo Salad with
Chimichurri below, plus a few ideas to take it a step or two further if you have the funds or
desire for something a little extra fancy.

I wanted to keep my Zucchini and Orzo Salad vegan, but if that’s not a concern for you a little
cheese would be awesome with this mix. Try a few crumbles of feta, or those cute little
mozzarella pearls. The cheese will marinate in the chimichurri and soak up all those
wonderful flavors! YUM.

LEF TOVER CHIMICHURRI?

Speaking of marinating, I didn’t use the entire chimichurri batch in my salad, so you could
easily portion off some of it and to use as a marinade for chicken, and then add the chicken
to the salad after cooking. And for all you fellow egg lovers out there, I can’t stop thinking
about how awesome a soft boiled egg would be on top of this lovely salad.

And if you need more ideas for your leftover chimichurri, head over to the original
chimichurri post to see some ideas for how you can enjoy it. The possibilities are truly
endless.

ZUCCHINI AND ORZO

SALAD WITH CHIMICHURRI
Zucchini and Orzo Salad with Chimichurri is a fresh
summer salad that makes the perfect fresh and zesty side
dish for summer grilling.
TOTAL COST: $6.57 recipe / $1.64 serving
AUTHOR: Beth - Budget Bytes
PREP TIME: 20 mins
PRINT RECIPE 
COOK TIME: 15 mins
GROCERY LIST 
TOTAL TIME: 35 mins
SERVINGS: 4 FAVORITES
INGREDIENTS

CHIMICHURRI 4.84 from 18 votes
1/2 cup olive oil ($0.83)
1/4 cup red wine vinegar ($0.40)
1 cup Italian (flat leaf) parsley, packed ($0.35)
1/2 cup cilantro*, packed ($0.19)
3 cloves garlic ($0.24)
1 tsp dried oregano ( $0.10)
1/2 tsp cumin ($0.05)
1/4 tsp red pepper flakes ($0.02)
1/2 tsp salt ($0.02)

SALAD

1 cup uncooked orzo ($1.07)

1 medium zucchini (0.75 to 1 lb.) ($1.29)
Pinch of salt and pepper ($0.05)
1 pint grape or cherry tomatoes ( $2.79)

INSTRUCTIONS
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 1/4 inch thick rounds. The zucchini can be added to the salad
raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices,
then cut them into quarter rounds after grilling. 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 (I used about 3/4 of the

batch). Taste and add salt or pepper to the salad if needed.

NOTES

*If you are not a fan of cilantro, you can simply replace it with more parsley.
See how we calculate recipe costs here.

Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.

Scroll down for the step by step photos!

 

STEP BY STEP PHOTO S

 

Prepare the chimichurri by rinsing the parsley and cilantro leaves well, then shaking off as
much water as possible (you don’t want watery chimichurri). Pull the leaves from the parsley
and pack about one cup full of leaves. Pack 1/2 cup full of cilantro leaves. Add the parsley
and cilantro to a food processor along with 1/2 cup olive oil, 1/4 cup red wine vinegar, 3
garlic cloves, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp red pepper flakes, and 1/2 tsp salt.
Pulse until smooth. If you don’t have a food processor, mince the parsley, cilantro, and garlic
with a knife, then stir together with the rest of the ingredients.
 

If you prefer a chunkier chimichurri, you can chop garlic and herbs by hand and then just stir
in the remaining ingredients.
 

Cook one cup of orzo according to the package directions, then drain in a colander and let
cool. I have also seen whole wheat orzo, which would be very nice in this salad.
 

Slice one 3/4 lb. to 1 lb. zucchini into 1/4 to 1/2 inch thick rounds. You can add the zucchini
to the salad raw, grill it, or roast it in the oven. I chose to grill mine using a countertop grill
(George Foreman). If you’re adding the zucchini to your salad raw, go ahead and cut it into
quarter rounds at this point. If you are grilling, it’s easier to cut them into smaller pieces
after grilling.
 

Season the zucchini slices with a pinch of salt and pepper before grilling or roasting. OR, you
can toss the zucchini slices in a small bit of the chimichurri before grilling or roasting. To
roast the slices, either toss them in a little of the chimichurri, or a splash of oil, then roast at
400 degrees for about 20 minutes.
 

After cooking the zucchini, cut them into quarter rounds and transfer them to a bowl to cool
slightly. While waiting for the zucchini to cool, slice the grape tomatoes in half.
 

Add the drained and cooled orzo to the bowl, then pour about half of the chimichurri over
top.
 

Stir the salad until everything is evenly coated, then add more chimichurri to your liking. I
ended up using about 3/4 of the batch. The pasta will absorb some of the moisture from the
chimichurri, so I would suggest adding slightly more than you’d expect.
 

Give the salad a final taste and add a pinch of salt and pepper if needed. Enjoy!
 

Soooo fresssshhhhh! 💦
POSTED ON AUGUST 6, 2016 IN PASTA RECIPES, RECIPES, 33 COMMENTS »
RECIPES UNDER $10, SALAD RECIPES, UNDER $3 PER
SERVING, VEGAN RECIPES, VEGETABLE RECIPES,
VEGETARIAN RECIPES
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *
Recipe Rating
Recipe Rating

Comment

Name *

Email *

Website

POST COMMENT

This site uses Akismet to reduce spam. Learn how your comment data is processed.
33 COMMENTS ON “ZUCCHINI AND ORZO SAL AD WIT H
CHIMICHURRI” 

« Older Comments

KRISTIN —
09.04.20 @ 8:38 PM REPLY

I made this for lunch this week. I tripled the (roasted) zucchini and added a can of
white beans for some protein. It kept very well and the flavors got better the longer it
sat. I added tomatoes and feta each day so that nothing got too weird. A+. Will make
again.

KATIE —
07.23.19 @ 11:23 AM REPLY

This was delish. I subbed quinoa for the orzo to make it gluten-free. It holds up well
in the fridge with quinoa for a make-ahead meal and perfect for to-go meals.
Definitely going to keep this in regular rotation for work lunches. 

LINDS —
08.18.18 @ 8:44 AM REPLY

How is this as a make-ahead meal? I have my in-laws coming, as well as a ridiculously

over the top birthday party to plan for kids (long story)… I need something that will
be made Sunday to eat Thursday. Thoughts?

BETH M —
08.22.18 @ 5:41 PM REPLY

I think this one is definitely better on day one and while I’d happily eat the
leftovers over the next few days, I don’t think I’d serve them to guests. Sunday
to Thursday is a really long time for just about any dish. I’d really try to make
whatever you’re serving the day before at the latest.
 
LYNDSEY —
07.16.18 @ 7:16 PM REPLY

I made this the night before and I actually much preferred it cold!  It had soaked up a
lot of the flavors and was a very refreshing summer cold pasta.  

ASHLEY WOODWARD —
11.20.17 @ 6:18 AM REPLY

I was looking to make something and this looks so delicious and interesting, I will
have to try this today! Thanks for sharing!

MARIA —
09.13.17 @ 3:22 PM REPLY

We prefer a dryer pasta salad so we had a lot of sauce left over. Which kind of sucked
after putting in so much time plucking. Portion of orzo to the rest was high for us.
Next time will put more zucchini. Definitely a great side to for grilled dinners.

GLORIA D —
04.06.17 @ 8:53 AM REPLY

My husband is a big fan of chimichurria so I’ll be making this salad often since we
also love orzo and this is such an inexpensive recipe to make.

HUNTER —
03.18.17 @ 9:57 PM REPLY

So good! We added a bit more Salt. As the recipe suggested, we didn’t use all the
chimichurri sauce

TERESA —
12.12.16 @ 1:31 PM REPLY
 I’m thinking of making this to bring to a Christmas party, but since it’s winter I feel like

zucchini may not be the most cost effective vegetable choice. Do you have any
suggestions for a more winter-appropriate vegetable?

BETH M —
12.12.16 @ 2:31 PM REPLY

This would be really good with artichoke hearts, too. Not exactly a fresh
vegetable, but it would be awesome. Or even some fresh spinach!

TERESA (VEGAN) —
12.13.16 @ 1:23 PM REPLY

Both awesome ideas! I’ll probably throw both the spinach and
artichokes in there.

Thank you so much for getting back to me!

OLIVIA —
11.14.16 @ 12:49 PM REPLY

This was so amazing! I actually pulled part of the dressing out to use as a marinade
for chicken breasts and grilled those alongside the zucchini (although I actually uses
summer squash and the color really popped). It made a great weeknight meal! YUM!

CLAN —
11.05.16 @ 5:45 PM REPLY

I tried this tonight and it is very tasty! Although chimichurri is supposed to be oily, I
found it too oily for an entire bowl of orzo so I might add less chimichurri next time.

« Older Comments

« PREVIOUS POST NEXT POST »

SHRIMP F RIED RICE WITH PURPLE POWER BOWLS

PINEAPPLE AND TOASTED
COCONUT


HI! I’M
BETH

As a food lover and a number

cruncher I've decided that cooking
on a budget shouldn't mean canned
beans and ramen noodles night
after night. Join me for delicious
recipes designed for small budgets.
MORE »

>>>> FIRST TIME VISITING? Start Here! <<<<

RECIPES BY DATE
Select Month 

MEAL PREP

VEGETARIAN

ONE POT RECIPES

 EAT MORE, SPEND LESS. 

Sign up for our newsletter and you'll

get new content delivered by email
weekly, helpful tips, PLUS my FREE
14 Day Pantry Meal Plan!

Enter Your Email

YES PLEASE!

I'll never sell, share, or give away your

email. Promise!
 

SMALL BUDGET? NO PROBLEM! Cooking on a budget shouldn't mean canned beans and
ramen noodles night after night. Welcome to the world of delicious recipes designed for
small budgets.

CONNECT BROWSE INFORMATION

Facebook Recipes Hi, I’m Beth…

Pinterest How-To Contact
Instagram Kitchen Basics FAQ
Twitter Pantry Staples Terms & Conditions
Youtube Extra Bytes Privacy Policy
Accessibility

©2021 Budget Bytes. Design by Purr.