Description
Bright and colorful, this Grilled Vegetable Orzo Salad is a delightful combination of grilled veggies and tender orzo, perfect for summer gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat the grill to medium-high heat.
- 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.
- Grill vegetables for about 5-7 minutes until tender with char marks.
- 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.
- In a large bowl, mix grilled vegetables with cooked orzo. Drizzle balsamic vinegar over the top and gently toss.
- 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