Grilled Vegetable Orzo Salad
TOTAL TIME: Prep: 35 min. Grill: 10 min.
YIELD: 8 servings.
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
Ingredients
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1-1/4 cups uncooked orzo pasta
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1/2 pound fresh asparagus, trimmed
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1 medium zucchini, cut lengthwise into 1/2-inch slices
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1 medium sweet yellow or red pepper, halved
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1 large portobello mushroom, stem removed
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1/2 medium red onion, halved
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DRESSING:
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1/3 cup olive oil
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1/4 cup balsamic vinegar
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3 tablespoons lemon juice
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4 garlic cloves, minced
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1 teaspoon lemon-pepper seasoning
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SALAD:
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1 cup grape tomatoes, halved
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1 tablespoon minced fresh parsley
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1 tablespoon minced fresh basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup (4 ounces) crumbled feta cheese
Directions
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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.
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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, covered, 3-4 minutes or until desired doneness, turning occasionally.
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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.
Nutrition Facts
3/4 cup: 260 calories, 12g fat (3g saturated fat), 8mg cholesterol, 352mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
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