Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


In-season veggies make tasty additions to this salad.  It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions.  Meanwhile, place vegetables in a large bowl.  In a small bowl, whisk dressing ingredients.  Add to vegetables and toss to coat.

Remove vegetables, reserving dressing.  Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

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.  Served at room temperature or chilled.  Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)


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