Grilled Vegetable Orzo Pasta Salad

Name: Grilled Vegetable Orzo Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
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

5 steps

Prep:10minCook:15min

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

Updated at: Thu, 17 Aug 2023 04:52:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories246.8 kcal (12%)

Total Fat14 g (20%)

Carbs26.8 g (10%)

Sugars5.4 g (6%)

Protein5.7 g (11%)

Sodium199.3 mg (10%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 ¼ cupsorzo pasta

uncooked, wheat, or gluten-free

1 cupcherry tomatoes

chopped

1 clovegarlic

minced

extra virgin olive oil spray

1red onion

small, quartered

1red bell pepper

seeded and sliced into 4 pieces

1yellow bell pepper

seeded and sliced into 4 pieces

10 ouncezucchini

large, sliced into 1/4 inch thick rounds

kosher salt

black pepper

to taste

2 tablespoonsred wine vinegar

3 tablespoonsextra virgin olive oil

¼ cupbasil

chopped

Instructions

Step 1

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.

Step 2

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Step 3

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.

Step 4

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Step 5

Toss with the remaining olive oil and vinegar and top with chopped basil.

View on skinnytaste.com

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