Grilled Vegetable Orzo Salad

This Grilled Vegetable Orzo Salad is great with in-season vegetables, it makes the perfect addition to your summer picnics!

1 1/4 cups uncooked orzo pasta

1/1 lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into 1/2 inch slices

1 medium sweet yellow or red pepper, halved

1 large portobello mushroom, stem removed

1/2 medium onion, halved

Dressing:

1/3 cup olive oil

1/4 cup balsamic vinegar

3 Tbsp. lemon juice

4 cloves garlic, minced

1 tsp. lemon-pepper seasoning

Salad:

1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

1/2 tsp. salt

1/4 tsp. pepper

1 cup crumbled feta cheese

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

Remove vegetables, reserving the dressing. Grill the mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill the asparagus and zucchini, uncovered, 3-4 minutes or until crisp-tender, turning occasionally.

When cool enough to handle, cut the vegetables in bite-size pieces. In a large bowl, combine the 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.

Makes 8 servings

 

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