Grilled Vegetable Orzo Salad Recipe

Name: Grilled Vegetable Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/3 cup olive oil; 1/4 cup balsamic vinegar; 3 tablespoons lemon juice; 4 garlic cloves, minced; 1 teaspoon lemon-pepper seasoning; 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

Servings: persons

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
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.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Vegetable Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable Orzo Salad

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