Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. — Danielle Miller, Westfield, Indiana
- 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
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon lemon-pepper seasoning
- 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
- 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, covered, 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.
Originally published as Grilled Vegetable Orzo Salad in Taste of Home April/May 2013
Reviews for Grilled Vegetable Orzo Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review