Grilled Vegetable Orzo Pasta Salad
User Reviews
4.9
Grilled Vegetable Orzo Pasta Salad
Description
The Grilled Vegetable Orzo Pasta Salad integrates cooked orzo pasta with a colorful medley of grilled red onion, red and yellow bell peppers, and zucchini rounds. The vegetables are grilled until lightly charred and tender, then diced and mixed with the orzo, raw chopped cherry tomatoes, and minced garlic. The dressing of red wine vinegar and olive oil adds tanginess and richness, while chopped basil introduces fresh herbal brightness.
This pasta salad has a pleasing balance of smoky, tangy, and fresh flavors combined with the soft, chewy texture of orzo. It works well as a light main dish or a side, complementing grilled meats or served chilled for warm-weather meals.
The recipe suggests grilling as the cooking method for vegetables, but broiling can be used as an alternative. Salt and pepper seasoning adjusts the flavor to taste. Serving slightly chilled or at room temperature enhances the salad's flavor meld.
Ingredients
- 1 1/4 cups orzo pasta wheat or gluten-free, uncooked
- 1 cup cherry tomato chopped
- 1 clove garlic minced
- olive oil extra virgin, spray
- 1 red onion quartered, small
- 1 red bell pepper (seeded and sliced into 4 pieces)
- 1 yellow bell pepper (seeded and sliced into 4 pieces)
- 1 large (10 ounce zucchini, sliced into 1/4 inch thick rounds)
- kosher salt
- black pepper (to taste)
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup basil chopped
Instructions
- Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
- Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
- Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
- Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
- Toss with the remaining olive oil and vinegar and top with chopped basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 267kcal | 13% |
| Carbohydrates | 39.5g | 13% |
| Protein | 6.5g | 13% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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