Ingredients:

1 cup dry orzo pasta

1/2 cup walnut halves

1/4 cup (for the dressing). plus 2 Tbsp. extra-virgin olive oil

2 medium zucchini, halved lengthwise, sliced into half moons

3/4 tsp kosher salt, divided

1/4 tsp black pepper

2 tbls fresh lemon juice

1/4 cup sliced pickled pepperoncini, roughly chopped

1/4 cup thinly sliced scallions

2 tbls finely chopped fresh parsley

1 garlic clove, chopped

1/2 tsp ground cumin

1/4 cup grated or shaved Parmesan cheese

Instructions

Bring a pot of generously salted water to a boil. Add orzo and cook until al dente.

Meanwhile, heat walnuts in a large skillet over medium heat until browned and

fragrant, stirring occasionally, about 3 to 5 minutes. Set aside. 

To the same skillet, add 2 Tbsp. olive oil. 

Add zucchini and cook, stirring

occasionally, until browned, about 6 to 7 minutes. Season with 1/2 tsp. salt and

remove pan from heat.

Finely chop walnuts and add to a medium bowl. Add remaining 1/4 cup olive oil, lemon

juice, pepperoncinis, scallions, parsley, garlic, coriander, and remaining 1/4 tsp salt and pepper. Stir to combine.

Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing and toss. Stir in Parmesan cheese, taste and season with a pinch more salt. 

Notes

Make-Ahead: Prepare the dressing up to 1 day ahead (without the walnuts) and keep

refrigerated. Stir in walnuts right before assembling the salad.