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Grilled Vegetable Orzo Salad

 Grilled Vegetable Orzo Salad
Vegetables that are in season make great additions to this salad. It is perfect for picnics. — Danielle Miller, Westfield, Indiana
8 ServingsPrep: 35 min. Grill: 10 min.

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

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Grilled Vegetable Orzo Salad (continued)

Directions (continued)

  • 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.
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.