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Grilled Vegetable Orzo Salad

A refreshing and nutritious salad featuring grilled vegetables and orzo, ideal for meal prep and healthy eating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup orzo A pasta alternative
  • 1 clove garlic, minced For flavor
  • 1 tablespoon whole grain mustard For dressing
  • 1 teaspoon kosher salt For seasoning
  • 1/2 teaspoon black pepper
  • 2 tablespoons white wine vinegar For dressing
  • 3 tablespoons olive oil For dressing
  • 2 medium zucchini, sliced lengthwise 1/2” thick For grilling
  • 2 medium yellow squash, sliced lengthwise 1/2” thick For grilling
  • 2 medium red bell peppers, cut lengthwise into 2-inch wide strips For grilling
  • 1 large red onion, sliced into 1/2” thick rounds For grilling
  • 2 tablespoons olive oil For tossing vegetables
  • 1 teaspoon kosher salt For seasoning vegetables
  • 1/2 teaspoon black pepper For seasoning vegetables
  • 1 tablespoon chopped parsley For garnish

Method
 

Preparation
  1. Preheat a gas or charcoal grill on medium-high heat.
  2. 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.
Make the Dressing and Prepare Vegetables
  1. 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.
  2. 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.
Grill and Combine
  1. 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.
  2. Once grilled, dice the vegetables into bite-sized pieces.
  3. Stir the grilled vegetables and freshly chopped parsley into the orzo salad. Taste and adjust seasoning as needed.

Notes

This salad can be served warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing.