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Grilled Vegetable Orzo Salad

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

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.
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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Reviews

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Average Rating:
  • Gabe
    May 18, 2020

    Just bought a flat top grill and tried this recipe. Holy moly mi or my I love it! Left out the mushrooms, and used squash instead of zuchhini, but it is officially my go to vegetarian dinner!

  • Slate02876
    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
    Apr 24, 2015

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

  • Kriparr
    Jun 15, 2014

    Yum!

  • gucci65
    Jun 2, 2014

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

  • kredhead
    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
    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..

  • Cook_aholic
    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
    Aug 16, 2013

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

  • Meggiebeth1004
    Jul 17, 2013

    No comment left