Description
Grilled Vegetable Orzo Salad is a colorful, nutritious dish that combines tender orzo pasta with charred seasonal vegetables, making it an ideal choice for summer gatherings or quick weeknight meals.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 cup bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced
- 2 tbsp olive oil (for grilling)
- Juice of 1 lemon
- ½ cup crumbled feta cheese (optional)
- Handful of fresh basil or parsley, chopped
Instructions
- Preheat grill to medium-high heat and lightly oil the grates.
- Cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- Toss bell peppers, zucchini, cherry tomatoes, and onion in olive oil. Grill for about 5-7 minutes per side until tender and charred.
- In a large bowl, combine cooked orzo and grilled vegetables. Squeeze lemon juice over the mixture; season with salt and pepper.
- If desired, add crumbled feta and fresh herbs. Mix gently to combine.
- Serve warm or chilled.
Notes
- Feel free to substitute your favorite seasonal vegetables or add chickpeas for extra protein.
- This salad can be made ahead of time; flavors improve when marinated overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg