Grilled Vegetable Orzo Salad Recipe

5 15 17
Grilled Vegetable Orzo Salad Recipe
Grilled Vegetable Orzo Salad Recipe photo by Taste of Home
Publisher Photo

Grilled Vegetable Orzo Salad Recipe

Read Reviews
5 15 17
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Grilled Vegetable Orzo Salad in Taste of Home April/May 2013

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: 2 fat, 1-1/2 starch, 1 vegetable.

  • 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
  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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Reviews forGrilled Vegetable Orzo Salad

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Slate02876 User ID: 8388438 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!"

MY REVIEW
barbhoff40 User ID: 8196076 225342
Reviewed Apr. 24, 2015

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

MY REVIEW
Kriparr User ID: 7130132 192154
Reviewed Jun. 15, 2014

"Yum!"

MY REVIEW
gucci65 User ID: 7131119 149712
Reviewed Jun. 2, 2014

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

MY REVIEW
kredhead User ID: 710648 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!"

MY REVIEW
NonaCLT User ID: 6966010 178299
Reviewed Apr. 28, 2014

"this is one of the best pasta salads i have made..it 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.."

MY REVIEW
Cook_aholic User ID: 797539 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."

MY REVIEW
kimspacc User ID: 1340117 177520
Reviewed Aug. 16, 2013

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

MY REVIEW
RaOwBe User ID: 705805 178298
Reviewed Jul. 10, 2013

"This was delicious!"

MY REVIEW
sugarcrystal User ID: 5836839 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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