Grilled Vegetable Orzo Pasta Salad
Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.25 cups uncooked orzo pasta wheat or gluten-free
- 1 cup chopped cherry tomatoes
- 1 clove minced garlic
- extra virgin olive oil spray
- 1 small red onion quartered
- 1 red bell pepper seeded and sliced into 4 pieces
- 1 yellow bell pepper seeded and sliced into 4 pieces
- 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
- 0.25 cup chopped basil
Instructions
Preparation Steps
- Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes, 1 tablespoon of olive 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 for 10-12 minutes until lightly charred and tender, turning halfway.
- Set aside grilled vegetables to cool slightly, then dice into 1/2-inch pieces.
- Toss diced grilled vegetables with remaining olive oil and red wine vinegar, then top with chopped basil before serving.
Notes
This salad is perfect for summer meals and pairs wonderfully with grilled chicken or steak. Can be made ahead and kept chilled.