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Orzo Salad with Grilled Vegetables

URL: https://sharonpalmer.com/orzo-salad-with-grilled-vegetables/

Ingredients

Vegetables

  • 1 medium bell pepper, sliced
  • 1 small summer squash (yellow or zucchini), sliced
  • 1 medium red onion, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon seasoning salt, low-sodium

Pasta

  • 1 pound orzo pasta
  • Water

Tomato Lemon Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • ¼ cup lemon juice, freshly squeezed
  • Pinch black pepper

Salad Ingredients

  • 1 cup cherry tomatoes, halved
  • ½ cup olives, pitted, mixed, drained
  • ¼ cup chopped fresh oregano (or 2 teaspoons dried)
  • 2 tablespoons pine nuts

Instructions

  1. Marinate sliced vegetables with olive oil, red wine vinegar, and seasoning salt for about an hour.
  2. Grill the marinated vegetables until golden brown and then slice them into smaller pieces.
  3. Boil water in a large pot and cook the orzo pasta until al dente, then drain.
  4. Combine grilled vegetables, orzo pasta, cherry tomatoes, olives, fresh oregano, and pine nuts in a large bowl.
  5. Mix olive oil, tomato paste, lemon juice, and black pepper to prepare the vinaigrette.
  6. Drizzle the vinaigrette over the salad mixture and toss gently.
  7. Serve immediately or chill leftovers for up to 5 days.

Nutrition Facts (estimated)

Servings
12
Calories
174
Total fat
6g
Total carbohydrates
25g
Total protein
5g
Sodium
161mg
Cholesterol
0mg

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