Farmer's Market Orzo Salad Recipe

Farmer's Market Orzo Salad Recipe
Farmer's Market Orzo Salad Recipe photo by Taste of Home
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Farmer's Market Orzo Salad Recipe

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Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 2 small yellow summer squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 medium red onion, quartered
  • 8 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons lemon juice
  • 8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes
  • 1-1/2 cups grape tomatoes, halved lengthwise
  • 1/2 cup chopped fresh basil
  • 1/2 cup pine nuts, toasted

Directions

Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces.
In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts. Yield: 8 servings.
Originally published as Farmer's Market Orzo Salad in Grill It Bookazine 2016, p94

Nutritional Facts

1-1/4 cups: 291 calories, 27g fat (7g saturated fat), 25mg cholesterol, 274mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 9g protein.

  • 1 package (16 ounces) orzo pasta
  • 2 small yellow summer squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 medium red onion, quartered
  • 8 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons lemon juice
  • 8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes
  • 1-1/2 cups grape tomatoes, halved lengthwise
  • 1/2 cup chopped fresh basil
  • 1/2 cup pine nuts, toasted
  1. Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces.
  2. In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts. Yield: 8 servings.
Originally published as Farmer's Market Orzo Salad in Grill It Bookazine 2016, p94

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