Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad is the culinary equivalent of a warm hug on a sunny day. Imagine vibrant vegetables kissed by the grill, their flavors melding into soft, pillowy orzo. The aroma wafts through the air like a sweet invitation to gather around the table. This dish isn’t just about taste; it’s about creating memories with each bite that takes you back to carefree summer days.

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This delightful medley is perfect for BBQs, potlucks, or even as a light lunch when you need that burst of sunshine on your plate. And let’s be honest—who doesn’t want to impress their friends with a dish that screams “I’m fancy but also super chill”? Your taste buds will thank you!

Sharing this recipe always brings smiles from family and friends who can’t get enough of its fresh flavors.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: Opt for whole wheat or regular orzo for its unique texture; it plays nicely with veggies.
• Zucchini: Look for firm zucchinis; they grill beautifully and add a nice crunch.
• Bell Peppers: Choose a mix of colors for visual flair and sweetness; red and yellow are my favorites.
• Red Onion: A mild onion works wonders here; slice it thick so it holds up on the grill.
• Cherry Tomatoes: These little gems burst with juice when grilled; they are like nature’s candy.
• Olive Oil: Use high-quality extra virgin olive oil for dressing; it’ll elevate the flavors.
• Balsamic Vinegar: Adds tanginess; choose a good quality one for maximum flavor impact.
• Fresh Basil Leaves: Chopped basil brings freshness; it’s like an aromatic hug for your palate.
• Salt and Pepper: Essential seasoning to bring out all those lovely flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Grill and Vegetables: Start by preheating your grill to medium-high heat. While it’s warming up, chop zucchini, bell peppers, red onion, and halved cherry tomatoes into bite-sized pieces.

Toss with Olive Oil & Seasoning: In a large bowl, drizzle olive oil over the chopped vegetables. Sprinkle salt and pepper generously before tossing everything until evenly coated—it should feel like giving your veggies a spa day.

Grill the Veggies: Place the seasoned vegetables directly on the hot grill. Cook them for about 5-7 minutes until they are tender and have those lovely char marks—this is where the magic happens!

Cook the Orzo Pasta: Meanwhile, boil water in another pot. Add salt before tossing in your orzo pasta. Cook according to package instructions until al dente—about 8-10 minutes works well.

Mix Everything Together: Once both components are ready, combine the grilled vegetables with drained orzo in a large bowl. Drizzle with balsamic vinegar while gently tossing everything together until well mixed.

Add Fresh Herbs & Serve: Finally, fold in chopped fresh basil leaves right before serving. It adds brightness! Enjoy this vibrant dish warm or chilled—it’s fantastic either way!

Now you have an irresistible Grilled Vegetable Orzo Salad that’s sure to steal the show at any gathering. Enjoy every colorful bite!

Perfecting the Cooking Process

Start by grilling your vegetables first, then cook the orzo while they cool. This order maximizes flavors and saves time.

Add Your Touch

Feel free to swap in your favorite veggies or add nuts for crunch. A sprinkle of feta cheese can elevate the dish further.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.

Sharing this recipe reminds me of the first time I served it at a picnic. My friends couldn’t believe how good veggies could taste!

FAQ

Can I use gluten-free orzo for Grilled Vegetable Orzo Salad?

Yes, gluten-free orzo works perfectly and maintains great texture in the salad.

What vegetables are best for grilling?

Zucchini, bell peppers, and red onion are fantastic choices for grilling.

How do I prevent my orzo from becoming mushy?

Cook orzo until al dente and rinse with cold water to stop cooking immediately.

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Grilled Vegetable Orzo Salad

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• Author: Sophie
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Bright and colorful, this Grilled Vegetable Orzo Salad is a delightful combination of grilled veggies and tender orzo, perfect for summer gatherings.

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Ingredients

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• 1 cup orzo pasta
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium red onion, thickly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• ¼ cup fresh basil leaves, chopped
• Salt and pepper to taste

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Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, combine diced zucchini, bell peppers, sliced onion, and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat.
3. Grill vegetables for about 5-7 minutes until tender with char marks.
4. Meanwhile, boil salted water in a pot and cook orzo according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.
5. In a large bowl, mix grilled vegetables with cooked orzo. Drizzle balsamic vinegar over the top and gently toss.
6. Fold in chopped basil just before serving. Enjoy warm or chilled.

Notes

• Feel free to swap in your favorite seasonal vegetables for added variety.
•  For extra crunch, consider adding nuts like pine nuts or walnuts.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 4g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg