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Grilled Vegetable Orzo Salad Recipe
Grilled Vegetable Orzo Salad Recipe photo by Taste of Home

Grilled Vegetable Orzo Salad Recipe

Read Reviews (9)
5 9
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Vegetables that are in season make great additions to this salad. It is perfect for picnics. — Danielle Miller, Westfield, Indiana
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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

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.

Reviews for Grilled Vegetable Orzo Salad(9)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 31, 2013

This is such a great recipe for summer time when there are lots of fresh veggies. But...I loved the smell so much in cooking it that I served mine warm. I did have quite a few more mushrooms and I fixed chicken breasts on the side if anyone wanted one. However...mostly they ate this salad. Served some warm bread on the side too.

MY REVIEW
Reviewed Aug. 16, 2013

I used rice instead of orzo, as well, and served with shredded turkey. It was outstanding.

MY REVIEW
Reviewed Jul. 10, 2013

This was delicious!

MY REVIEW
Reviewed Jun. 30, 2013

This salad is excellent! Orzo is a nice change from traditional pasta salads. I did throw in some cooked wild rice, as I am from northern Minnesota where it is abundant & I like to put it in alot of my salads.

MY REVIEW
Reviewed Jun. 16, 2013

I have made this twice and have received tons of requests for the recipe. Delicious, may add shredded chicken to make it a meal!

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