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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: 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.

Reviews for Grilled 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!"

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

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

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


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

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

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!"

NonaCLT User ID: 6966010 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 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."

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."

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

"This was delicious!"

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."

MissJenR User ID: 7304882 116252
Reviewed Jun. 16, 2013

"I have made this twice and have received tons of requests for the recipe. Delicious, may add shredded chicken to make it a meal!"

eversbeaver User ID: 2223765 115564
Reviewed May. 28, 2013

"This should be a contest winning recipe! It's so flavorful and great for summer time!! Will make again and again with our garden harvest to come!"

kblackbird User ID: 1427193 194717
Reviewed May. 6, 2013

"I made this with rice because I didn't have any orzo. My family loved it!"

Priadka User ID: 4576715 123342
Reviewed Apr. 23, 2013

"This is an awesome switch up on pasta salad. Grilling the veggies gives an awesome flavor. I am making thus again as soon as possible. Throw in some kalamata olives too."

becky66 User ID: 1915904 192151
Reviewed Mar. 30, 2013

"I made this today for Easter supper with was delicious and went over really well with everyone. I made just a couple of minor changes - I used tarragon vinegar, which is what I had on hand, and instead of grilling the vegetables, I put them under the oven broiler and turned them every so often. Loved the light dressing and the flavor of all the vegetables."

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