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Grilled Vegetable Orzo Pasta Salad

4.93 from 63 votes

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 5 servings

Course: Dinner, Lunch, Meal Prep, Side Dish

Cuisine: American

Ingredients

1 1/4 cups uncooked orzo pasta (wheat or gluten-free)
1 cup chopped cherry tomatoes
1 clove minced garlic
extra virgin olive oil spray
1 small red onion (quartered)
1 red bell pepper (seeded and sliced into 4 pieces)
1 yellow bell pepper (seeded and sliced into 4 pieces)
1 large (10 ounce zucchini, sliced into 1/4 inch thick rounds)
kosher salt
black pepper (to taste)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup chopped basil

Instructions

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Toss with the remaining olive oil and vinegar and top with chopped basil.

Video

Nutrition

Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g

- WW Points: 7

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