My love for pepperoncini has no bounds. I love it on pizza. I love it on salad. I love it in sandwiches. And now I love it in pasta!

As someone who does not love pasta (hot or cold), but has learned to appreciate a risotto or pilaf since going gluten free, this recipe is shockingly on rotation in my household. Mostly because I love pepperoncini and will find a way to put it on anything but also because I know and trust Jovial as a brand. So when I saw they made orzo, I jumped at the chance to make something fun and delicious as a dinner side dish or lunch main. 

You can easily pair with roasted chicken, steamed fish, or more sauteed vegetables to make it heartier. 

INGREDIENTS

2 zucchini

1 box GF orzo (I love Jovial’s Grain Free Cassava Orzo)

½ cup sliced pepperoncini

½ cup sliced parmesan

2-3 scallion stalks (¼ cup)

¼ cup chopped parsley

For the dressing – 

3 lemons (juiced)

4 cloves garlic

¼ cup olive oil

1 tbsp. cumin

Salt & pepper to taste

Serving Size: 4

INSTRUCTIONS

• Cook orzo to box instructions. Set aside. 
• Slice zucchini. Lightly toss with salt, pepper, and olive oil. Cook in skillet until golden on both sides. 
• Mix together dressing ingredients. 
• Toss cooked orzo and zucchini with pepperoncinis, parmesan, scallions, parsley, and dressing. 
• Enjoy!