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Grilled Vegetable Orzo Salad Recipe

Grilled Vegetable Orzo Salad Recipe photo by Taste of Home

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Vegetables that are in season make great additions to this salad. It is perfect for picnics. — Danielle Miller, Westfield, Indiana

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Diabetic Friendly

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Grilled Vegetable Orzo Salad Recipe

Prep: 35 min. Grill: 10 min.

Yield: 8 Servings

35 10 45

Ingredients

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved
DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
SALAD:
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Directions

Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, uncovered, 3-4 minutes or until desired doneness, turning occasionally.
When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 260 calories, 12 g fat (3 g saturated fat), 8 mg cholesterol, 352 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Originally published as Grilled Vegetable Orzo Salad in Taste of Home April/May 2013

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Grilled Vegetable Orzo Salad

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Reviewed on May. 06, 2013 by kblackbird

I made this with rice because I didn't have any orzo. My family loved it!

Reviewed on Apr. 23, 2013 by Priadka

This is an awesome switch up on pasta salad. Grilling the veggies gives an awesome flavor. I am making thus again as soon as possible. Throw in some kalamata olives too.

Reviewed on Mar. 30, 2013 by becky66

I made this today for Easter supper with family....it was delicious and went over really well with everyone. I made just a couple of minor changes - I used tarragon vinegar, which is what I had on hand, and instead of grilling the vegetables, I put them under the oven broiler and turned them every so often. Loved the light dressing and the flavor of all the vegetables.