Grilled Vegetable Orzo Salad
Every now and then, we all crave something refreshing and light. This Grilled Vegetable Orzo Salad is perfect for those moments. Bursting with flavors from fresh vegetables and grilled goodness, this salad is not only delicious but also extremely nutritious. It’s a great option for meal prep and can be enjoyed as a side dish or a main course.
WHY YOU WILL LOVE THIS RECIPE
This Grilled Vegetable Orzo Salad is an amazing addition to your recipe collection for many reasons. First and foremost, it’s a healthy version of a classic pasta salad that is perfect for weight loss. It’s loaded with colorful grilled vegetables, making it not only appealing to the eyes but also packed with essential nutrients. Plus, it’s super quick to prepare, making it a great meal prep choice for busy weekdays. With just the right amount of protein from the orzo and fiber from the vegetables, this salad is a balanced meal you can feel good about diving into.
HOW TO MAKE Grilled Vegetable Orzo Salad
Making this Grilled Vegetable Orzo Salad is a straightforward process that yields incredible results. Follow these simple steps to enjoy this healthy dish.
EQUIPMENT NEEDED
- Gas or charcoal grill
- Large pot
- Fine mesh strainer
- Large bowl
- Whisk
Ingredients You’ll Need:
- 1 cup orzo
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 2 zucchini, sliced lengthwise 1/2” thick
- 2 yellow squash, sliced lengthwise 1/2” thick
- 2 red bell peppers, cut lengthwise into 2-inch wide strips
- 1 red onion, sliced into 1/2” thick rounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
STEP-BY-STEP INSTRUCTIONS:
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Preheat the Grill: Preheat a gas or charcoal grill on medium-high heat. This will give our vegetables that perfect charred flavor.
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Cook the Orzo: In a large pot, bring salted water to a boil. Once boiling, add the orzo and cook until al dente according to package instructions. Drain and rinse with cold water in a fine mesh strainer to stop the cooking process.
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Make the Dressing: In a large bowl, whisk together the minced garlic, mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, white wine vinegar, and 3 tablespoons olive oil. Stir in the cooked orzo.
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Prepare the Vegetables: In a separate bowl, toss the zucchini, yellow squash, red bell peppers, and red onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
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Grill the Vegetables: Place the vegetables on the preheated grill. Grill until they have grill marks and are charred at the edges – about 3-4 minutes for the onions and 2-3 minutes per side for zucchini, squash, and peppers.
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Dice the Vegetables: Once grilled, dice the vegetables into bite-sized pieces.
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Combine Everything Together: Stir the grilled vegetables and freshly chopped parsley into the orzo salad. Taste the salad and adjust for any additional salt and/or pepper if needed.
HOW TO SERVE Grilled Vegetable Orzo Salad
This Grilled Vegetable Orzo Salad can be served warm, at room temperature, or chilled. It’s a versatile dish that pairs wonderfully with grilled chicken or fish for a filling and healthy meal. For portion control, consider serving a cup of salad as a side dish or two cups as a main dish.
STORAGE & FREEZING: Grilled Vegetable Orzo Salad
To keep your salad fresh, store any leftovers in an airtight container in the refrigerator. The Grilled Vegetable Orzo Salad will stay good for up to 4 days. However, avoid freezing as the texture of the grilled vegetables may change once thawed.
SERVING SUGGESTIONS
For a well-rounded meal, pair this salad with grilled chicken breast or a serving of fish. A simple green side salad or some fresh fruit like watermelon or cantaloupe can also complement the flavors while keeping it healthy and balanced.
VARIATIONS
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Healthier Version: To make a lighter option, swap orzo for quinoa. Quinoa is a gluten-free grain that provides a bit more protein and fiber, making it an excellent choice for a healthy meal.
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High-Protein Version: Add a cup of cooked chickpeas or a handful of feta cheese for an extra protein boost. This variation is great for those looking to increase protein in their meal.
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Air Fryer Version: If you prefer using an air fryer, you can toss the vegetables in the air fryer instead of grilling. Preheat the air fryer to 400°F (200°C) and air fry for about 10 minutes, shaking the basket halfway through, until they are nicely charred.
FAQs
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Is this Grilled Vegetable Orzo Salad gluten-free?
- No, orzo is made from wheat and contains gluten. However, you can use gluten-free pasta or quinoa for a gluten-free alternative.
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Can I make this salad ahead of time?
- Yes! This salad is great for meal prep. You can prepare the orzo and grilled vegetables and store them separately in the fridge. Combine them when you’re ready to serve for optimal freshness.
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Is this salad suitable for weight loss?
- Absolutely! This dish is a great low-calorie meal option. It’s packed with fiber-rich vegetables and whole grains, which can help you feel full longer without heavy calories.
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How long can I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Just be sure to not leave the salad at room temperature for more than 2 hours to prevent spoilage.
MAKE-AHEAD TIPS FOR Grilled Vegetable Orzo Salad
For anyone on a tight schedule, this Grilled Vegetable Orzo Salad is ideal for meal prep. Here are some tips:
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Cook the Orzo in Advance: You can cook the orzo and store it in the fridge for up to 4 days. Just toss it with a bit of olive oil to prevent it from sticking.
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Chop and Grill Vegetables Ahead: Grill or chop the vegetables a day before and store them in separate containers. This will save time when you are ready to assemble your salad.
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Make the Dressing Early: Whisk together the dressing ingredients and keep them in a sealed jar in the fridge. It will only take a few moments to mix everything together on the day you want to serve it.
This Grilled Vegetable Orzo Salad is a delightful dish that provides a burst of flavor and nutrition. Whether you’re looking for a meal prep idea, a lighter option, or a heart-healthy dish, this salad ticks all the boxes! Enjoy this recipe that embraces fresh ingredients and creates a healthy, fulfilling meal for you and your loved ones.
Grilled Vegetable Orzo Salad
Ingredients
Method
- Preheat a gas or charcoal grill on medium-high heat.
- In a large pot, bring salted water to a boil. Once boiling, add the orzo and cook until al dente according to package instructions. Drain and rinse with cold water in a fine mesh strainer.
- In a large bowl, whisk together the minced garlic, mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, white wine vinegar, and 3 tablespoons olive oil. Stir in the cooked orzo.
- In a separate bowl, toss the zucchini, yellow squash, red bell peppers, and red onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Place the vegetables on the preheated grill. Grill until they have grill marks and are charred at the edges – about 3-4 minutes for the onions and 2-3 minutes per side for zucchini, squash, and peppers.
- Once grilled, dice the vegetables into bite-sized pieces.
- Stir the grilled vegetables and freshly chopped parsley into the orzo salad. Taste and adjust seasoning as needed.