Courgette Lemon and Butterbean Orzo Pasta Salad (Vegan)
A fresh summery and delicious Courgette Lemon and Butterbean Orzo Pasta Salad perfect for meal prep, BBQs and lunchboxes. It is a great source of plant-based fibre and protein and is ready in 25 minutes.
Welcome to my new mini-series: pasta salads. I will share 5 days of brand-new pasta salad recipes, starting with this delicious orzo number. It’s light and delicate, flavoured with garlic, lemon and extra virgin olive oil and is such a great one to prepare ahead of time – the flavours will continue to infuse and nothing will go soggy. There are a few components to this dish that come together perfectly, celebrating the best of summer produce. The dressing is simple and fresh, and is one you can come back to time and time again to upgrade your salad leaves.
Why will I love this salad?
This salad is so good:
- Fresh, vibrant and summery
- With fresh summery produce (courgettes, corn and lemons)
- Packed with colour, texture and flavour
- Great for meal prep
- Wont go soggy!
- Ready in 25 minutes
- Ideal to bring to BBQs or picnics, too
- Full of plant-based protein
- From butterbeans and edamame beans
- Naturally a great source of fibre
- All the veggies and beans
- Plant-based, egg-free and dairy0free
- Easily gluten-free
- Nut-free and soya-free
- Everyone will love it
- Ready in a few steps
- Delicious the next day
- Comes together in one pan and a pasta pot
If you already love the sound of this orzo salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the courgettes:
- Olive oil: or your preferred cooking oil.
- Courgette: so good in summer.
- Red onion: or shallots.
- Sweetcorn: this charrs so well and is perfect this time of year.
- Garlic: for flavour.
- Lemon: the zest adds so much flavour.
- Salt and pepper: to season.
For the orzo pasta:
- Orzo: this is rice-shaped pasta and is great for salads like this one. Use GF orzo where needed.
- Butterbeans: these are so plump and juicy – I use these ones – and are great for adding fibre and protein. Chickpeas or other beans will work here.
- Edamame beans: or you can use peas.
- Fresh mint: and/or parsley. Basil and oregano would also work well here.
- Grilled artichokes: these are from the jar and chop them up roughly.
Finally for the dressing:
- Extra virgin olive oil: the better the quality of olive oil, the better the dressing.
- Lemon: the juice adds lots of freshness.
- Dijon mustard: for some flavour.
- Apple cider vinegar: for tang.
- Maple syrup: for a touch of sweetness. You can use agave syrup or honey, too.
- Chilli flakes: just a pinch for flavour.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF orzo pasta. This is naturally nut-free.
How do I make this?
This is ready in a few steps:
- Add the courgettes, red onion and corn to a frying pan: and allow to fry off until charring.
- Zest over the lemon: and remove from the heat.
- Cook the orzo: and defrost the edamame beans or peas, as needed.
- Whisk together the dressing ingredients: and adjust to taste with salt and pepper.
- Add the orzo to the frying pan: along with the other ingredients.
- Toss well: and plate up.
How long will this last?
This orzo will keep for 2-3 days in the fridge in a sealed container.
What other recipes can I try?
For more pasta and other salad recipes:
- Sticky Tofu Halloumi Orzo Pasta Salad
- Creamy Lemon Pasta with Charred Courgettes and Corn
- Chickpea Smashed Cucumber Quinoa Bowls with Satay Sauce
- Edamame Hummus and Lemon Tofu Buckwheat Bowls
- Watermelon Hot Honey Tofu Halloumi Couscous Bowls
Courgette Lemon and Butterbean Orzo Pasta Salad (Vegan)
A fresh summery and delicious Courgette Lemon and Butterbean Orzo Pasta Salad perfect for meal prep, BBQs and lunchboxes. It is a great source of plant-based fibre and protein and is ready in 25 minutes.
Ingredients
For the Courgettes:
- 1 tbsp olive oil
- 1 courgette, chopped small
- 1 red onion, thinly sliced
- 1 x small tin (165g) sweetcorn, drained weight
- 1 garlic clove, crushed
- ½ lemon, zested
- Salt and pepper
For the Orzo:
- 120g orzo
- 1 tin butterbeans, (drained weight 240g)
- 160g edamame beans, thawed
- 1 handful fresh mint and/or parsley, chopped
- 80g artichokes, from the jar, chopped
For the Dressing:
- 2 tbsp extra virgin olive oil
- ½ lemon, juiced
- ½ tsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp maple syrup or honey
- A pinch of chilli flakes
Instructions
- Heat a large non-stick pan with the olive oil and once hot, add the courgettes, red onion, corn, garlic and some salt and pepper. Fry off for about 10 minutes until softening and then add in the lemon zest and remove it from the heat.
- Cook the orzo according to packet instructions.
- Add the dressing ingredients to a small jar or bowl and whisk to combine. Season to taste with salt and pepper.
- Add the orzo, butterbeans, edamame beans, fresh herbs and artichokes to the pan with the courgettes and pour over the dressing. Toss everything together.
- Divide the orzo between two bowls and enjoy right away or keep in a sealed container for 2-3 days in the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Courgette Lemon and Butterbean Orzo Pasta Salad so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With orzo love x
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