This delicious Italian lunch of chilled orzo pasta, zucchini, tomatoes and mozzarella cheese is eggs-free, nuts-free and soy-free.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 21 mins – easy
🍽 4 servings – 206 kcal per serving
- An eighth tsp black pepper
- ½ tsp salt
- 2 oz orzo pasta
- 1 zucchini
- 2 tomatoes
- ½ cup mozzarella cheese
- 3 spring onions
- 1 tbsp lemon
- 1 tsp dried cilantro
- 3 tbsp olive oil
- ¼ tsp garlic powder
- 1 knife
- 1 saucepan
- 1 wooden spoon
- 1 colander
- 1 peeler
- 1 squeezer
- 2 paper towels
- 1 plate
- 1 bowl
Trim the spring onions, then chop them.
Squeeze the lemon with a squeezer to get lemon juice.
Halve and deseed the tomatoes, then chop them. Cut the mozzarella cheese into cubes.
Peel the zucchini with a peeler.
Cut the peeled zucchini into slices.
Pour 3 cups of water into a saucepan and turn on the heat. Bring the water to a boil. Add the orzo pasta and cook for 7 minutes. Then remove from the heat.
Drain the cooked orzo pasta in a colander.
Place the zucchini slices on a paper towel.
Sprinkle a quarter tsp of salt over the zucchini slices. Cover with another paper towel and pat dry.
Put the chopped tomatoes, mozzarella cheese cubes, chopped spring onions, dried cilantro, garlic powder, black pepper, and the remaining salt in a bowl. Drizzle with olive oil and lemon juice and mix with a wooden spoon for 2 minutes to get a tomato mixture.
Transfer the drained orzo pasta to a plate.
Remove the paper towel from the zucchini slices.
Transfer the dried zucchini slices and tomato mixture to the plate and mix with a wooden spoon until well combined.
It’s ready to be served !