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Mediterranean Orzo Salad with Grilled Vegetables

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Servings: 4
Course: Side Dish
Cuisine: Greek

Ingredients

Vinaigrette:
  • ¼ cup of olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove of garlic minced
  • Dash of Dried Oregano
  • salt and freshly cracked pepper to taste
Mediterranean Orzo Salad with Grilled Vegetables:
  • 1 tbsp olive oil
  • 1 zucchini cut into spears
  • 1 yellow squash cut into spears
  • ½ red onion sliced into rings
  • 1 baby yellow bell pepper sliced
  • 1 baby red bell pepper sliced
  • 1 baby orange bell pepper sliced
  • Sea Salt and Freshly Cracked Pepper to taste
  • dash of oregano to taste
  • 1 cup of orzo cooked per instructions
  • 1 ½ tbsp fresh parsley chopped
  • 2 tbsp of crumbled feta
  • A handful of kalamata olives sliced

Instructions

    Cup of Yum
  1. Combine all of the ingredients together in a small bowl and whisk well. Set aside.
  2. Coat a large grill pan with cooking spray over medium-high heat. Slice the vegetables then drizzle the olive oil over them and season them with oregano, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
  3. Place into the hot grill pan and cook for 3-4 minutes on each side until tender. The onion and bell peppers may take longer than the zucchini and squash. Set the vegetables aside to cool before dicing.
  4. Cook the orzo in a large pot of salted water per instructions then drain well. Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese.
  5. Drizzle the vinaigrette onto the mixture then toss to coat evenly (you may not need all of the vinaigrette). Taste and re-season if needed. Serve immediately and enjoy.