Back to Grilled Vegetable Orzo Salad

Print Options


Card Sizes

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetable Orzo Salad Recipe

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
TOTAL TIME: Prep: 35 min. Grill: 10 min. YIELD:8 servings


  • 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
  • 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


  • 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, covered, 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.

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.