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

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

Nutritional 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: 1 starch, 1 vegetable, 2 fat.


  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.
Originally published as Grilled Vegetable Orzo Salad in Taste of Home April/May 2013

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Slate02876 226868
Reviewed May. 24, 2015

"I've made this several times, it is absolutely delicious! I add goat cheese crumbles in place of the feta. It is fantastic and always a big hit!"

barbhoff40 225342
Reviewed Apr. 24, 2015

"This sounds delicious. I plan to make it today using Quinoa."

Kriparr 192154
Reviewed Jun. 15, 2014


gucci65 149712
Reviewed Jun. 2, 2014

"Also I made this salad for my barbeque party. My guest went crazy over it !!!!"

kredhead 177521
Reviewed May. 28, 2014

"This recipe is a favorite of mine, perfect for summertime. I make a boatload for parties and it disappears every time. Use the good whole feta & cut it in chunks yourself. I found it on Ina Garten's website, she bakes her veggies on a big sheet & includes eggplant & toasted pignoli nuts (pine nuts)...otherwise it's a similar recipe. It is even better the next day. You literally can't stop eating it. Good on a hot day, a nice stable salad dish (no mayo) you can make ahead & assemble at the last minute. It's good warm, cold...standing in front of the fridge. Yummo!"

NonaCLT 178299
Reviewed Apr. 28, 2014

"this is one of the best pasta salads i have is very versatile and you can add chicken to this and make it a meal and serve warm..i used fresh mozarella in this recipe and worked well.."

Cook_aholic 212329
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."

kimspacc 177520
Reviewed Aug. 16, 2013

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

RaOwBe 178298
Reviewed Jul. 10, 2013

"This was delicious!"

sugarcrystal 109944
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."

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