Grilled Vegetable Orzo Salad Recipe

Serves: 8

Change up the vegetables and fresh herbs in this salad to what you have on hand.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


1 1/4 cups uncooked orzo pasta
1/2 pound fresh green beans, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushrooms, 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 tomato, 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


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.

Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill green beans and zucchini, covered, 3-4 minutes or until desired doneness, 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. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. Yield: 8 servings.


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