Simple Zucchini, Pea & Goat Cheese Orzo Salad

Finding a fresh side dish that works for both casual weeknight dinners and summer potlucks can feel like an impossible task. You want something light and satisfying that doesn’t require you to turn on the oven for hours, especially when the weather’s warm and you’d rather be outside than stuck in a hot kitchen.

That’s where this zucchini, pea and goat cheese orzo salad comes in handy. It’s packed with flavor from roasted vegetables and tangy goat cheese, comes together in under 30 minutes, and tastes just as good at room temperature as it does fresh out of the pot.

What Kind of Orzo Should I Use?

Regular white orzo works perfectly for this salad, and it’s what you’ll find most easily at any grocery store. If you want to add a bit more fiber and nutrients, whole wheat orzo is a great option that still holds up well in cold salads. You can also use gluten-free orzo if that’s what you need – just keep an eye on it while cooking since it can get mushy faster than regular orzo. The key is to cook your orzo until it’s al dente, then rinse it with cold water to stop the cooking process and keep the pasta from clumping together in your salad.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Orzo: While orzo gives this salad its signature texture, you can use other small pasta shapes like ditalini, acini di pepe, or even couscous. Keep the orzo if you want that classic look and feel though.
• Goat cheese: Not a fan of goat cheese’s tangy flavor? Try crumbled feta for a similar texture, or ricotta salata for something milder. You could even use small mozzarella balls cut in half.
• Zucchini: Yellow squash works perfectly as a swap, or try diced cucumber for a crunchier texture. You could also use asparagus cut into small pieces – just blanch it first.
• Peas: Fresh or frozen peas both work great. If you don’t have peas, edamame or chopped green beans make good alternatives with a similar color and texture.
• Shallots: Red onion or even regular yellow onion can replace shallots. Just use a bit less since they have a stronger flavor – about half the amount should do it.
• Fresh thyme: Dried thyme works too – just use 2 teaspoons instead of 2 tablespoons. Fresh basil or mint would also be nice for a different flavor profile.

Watch Out for These Mistakes While Cooking

Overcooking orzo is the biggest mistake you can make with this salad – it should be al dente since it continues to soften as it sits with the other ingredients, so drain it a minute or two before the package directions suggest.

Another common error is adding the goat cheese while everything is piping hot, which causes it to melt completely and disappear instead of staying in creamy crumbles, so let the orzo cool for about 5 minutes before mixing in the cheese.

Don’t forget to watch your garlic cloves while roasting – they can burn quickly and turn bitter, so check them around the 20-minute mark and remove them early if they’re getting too dark.

For the best flavor, make sure to squeeze the roasted garlic out of its papery skin before chopping, as this gives you sweet, caramelized garlic instead of harsh raw bites.

What to Serve With Orzo Salad?

This orzo salad is light and fresh, so it pairs really well with grilled chicken, salmon, or shrimp on the side. If you’re keeping things vegetarian, it goes great alongside some marinated tofu or a simple frittata. Since the salad already has plenty of flavor from the lemon and goat cheese, you don’t need much else – maybe just some warm pita bread or focaccia for scooping. It’s also perfect for bringing to potlucks or serving at summer barbecues since it tastes great at room temperature.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a drizzle of olive oil or a squeeze of lemon juice before serving since the orzo can absorb the dressing as it sits.

Make Ahead: This is a great dish to prep the night before a gathering or for weekly meal prep. Just hold off on adding the goat cheese until you’re ready to serve so it stays nice and creamy. The salad is delicious cold straight from the fridge, making it perfect for packed lunches or quick dinners.

Refresh: If your salad seems a bit dry after storage, just toss it with a little extra olive oil and fresh lemon juice to bring it back to life. You can also add a handful of fresh herbs or extra peas to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 40-48 g
• Fat: 55-65 g
• Carbohydrates: 160-175 g

Ingredients

For the roasted vegetables:

• 3 tbsp olive oil (I prefer Filippio Berio for roasting)
• 1 zucchini (diced into 3/4-inch cubes)
• 2 shallots (thinly sliced into rings)
• 6 cloves garlic
• 1/2 tsp salt
• 1/2 tsp pepper

For the salad and dressing:

• 1/2 lb orzo (I always use Barilla for the best al dente texture)
• 1 cup peas
• 3 tbsp olive oil
• 1 lemon juice
• 2 tbsp lemon zest (freshly grated for a bright citrus aroma)
• 1/2 cup goat cheese (I like Chavrie brand as it crumbles beautifully)
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare Mise en Place and Start Roasting Vegetables

• 3 tbsp olive oil
• 1 zucchini, diced into 3/4-inch cubes
• 2 shallots, thinly sliced into rings
• 6 cloves garlic
• 1/2 tsp salt
• 1/2 tsp pepper

Preheat your oven to 350°F.

While it heats, dice the zucchini into 3/4-inch cubes and thinly slice the shallots into rings.

Toss the zucchini and shallots with 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Spread them on a baking sheet along with the 6 whole garlic cloves, then place in the oven.

The vegetables will roast for 25-30 minutes while you prepare the other components—this is a great time to get organized since roasting requires no attention.

Step 2: Cook the Orzo and Peas

• 1/2 lb orzo
• 1 cup peas

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8-10 minutes).

In the final 5 minutes of cooking, add the peas to the pot so they warm through gently.

Drain everything into a large mixing bowl and set aside.

I always use Barilla orzo because it maintains that perfect al dente texture that holds up well in salads without getting mushy.

Step 3: Make the Dressing and Prepare Roasted Components

• 3 tbsp olive oil
• 1 lemon juice
• 2 tbsp lemon zest
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh thyme
• roasted garlic cloves from Step 1

In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, and fresh thyme.

Set the dressing aside.

By now your roasted vegetables should be done—remove them from the oven and let cool for just a minute.

Peel the roasted garlic cloves (they’ll slip right out of their skins) and chop them into small pieces.

I find that freshly grated lemon zest makes such a difference in brightening the whole salad—it’s worth taking the extra 30 seconds to do it fresh rather than using pre-zested.

Step 4: Combine All Components and Finish

• roasted zucchini and shallots from Step 1
• roasted and chopped garlic from Step 3
• orzo and peas from Step 2
• dressing mixture from Step 3
• 1/2 cup goat cheese

Add the roasted zucchini and shallots from Step 1 and the chopped roasted garlic to the bowl with the orzo and peas from Step 2.

Pour the dressing from Step 3 over everything and gently toss to combine, making sure all the pasta is evenly coated.

Crumble the goat cheese over the top and fold it in gently—I like using Chavrie brand because it crumbles beautifully without turning into a paste.

Taste and adjust seasonings if needed, then serve warm or at room temperature.

Simple Zucchini, Pea & Goat Cheese Orzo Salad

Delicious Simple Zucchini, Pea & Goat Cheese Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1375 kcal

Ingredients

  

For the roasted vegetables::

• 3 tbsp olive oil (I prefer Filippio Berio for roasting)
• 1 zucchini (diced into 3/4-inch cubes)
• 2 shallots (thinly sliced into rings)
• 6 cloves garlic
• 1/2 tsp salt
• 1/2 tsp pepper

For the salad and dressing::

• 1/2 lb orzo (I always use Barilla for the best al dente texture)
• 1 cup peas
• 3 tbsp olive oil
• 1 lemon juice
• 2 tbsp lemon zest (freshly grated for a bright citrus aroma)
• 1/2 cup goat cheese (I like Chavrie brand as it crumbles beautifully)
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Instructions

 

• Preheat your oven to 350°F. While it heats, dice the zucchini into 3/4-inch cubes and thinly slice the shallots into rings. Toss the zucchini and shallots with 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread them on a baking sheet along with the 6 whole garlic cloves, then place in the oven. The vegetables will roast for 25-30 minutes while you prepare the other components—this is a great time to get organized since roasting requires no attention.
• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8-10 minutes). In the final 5 minutes of cooking, add the peas to the pot so they warm through gently. Drain everything into a large mixing bowl and set aside. I always use Barilla orzo because it maintains that perfect al dente texture that holds up well in salads without getting mushy.
• In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, and fresh thyme. Set the dressing aside. By now your roasted vegetables should be done—remove them from the oven and let cool for just a minute. Peel the roasted garlic cloves (they'll slip right out of their skins) and chop them into small pieces. I find that freshly grated lemon zest makes such a difference in brightening the whole salad—it's worth taking the extra 30 seconds to do it fresh rather than using pre-zested.
• Add the roasted zucchini and shallots from Step 1 and the chopped roasted garlic to the bowl with the orzo and peas from Step 2. Pour the dressing from Step 3 over everything and gently toss to combine, making sure all the pasta is evenly coated. Crumble the goat cheese over the top and fold it in gently—I like using Chavrie brand because it crumbles beautifully without turning into a paste. Taste and adjust seasonings if needed, then serve warm or at room temperature.