Description
This Mediterranean Orzo Salad with Grilled Vegetables is a healthy plant-based pasta salad packed with summer squash, onions, bell peppers, cherry tomatoes, olives, herbs, and pine nuts tossed in a fresh tomato lemon vinaigrette. Perfect for meal prep, picnics, potlucks, and parties.
Ingredients
Scale
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
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
- 1/4 teaspoon salt (optional)
- ½ cup olives, pitted, drained
- 2 tablespoons toasted pine nuts
Salad Ingredients:
Instructions
- Place sliced bell pepper, squash, and onion in a 9 x 13-inch baking dish, drizzle with extra virgin olive oil and red wine vinegar, sprinkle with seasoning salt, and toss together with tongs to distribute ingredients. Allow to marinade for about an hour before grilling.
- Heat grill to medium heat and grill vegetables until golden brown, turning to brown evenly. (See instructions for how to grill vegetables here). Remove from grill and slice into smaller pieces.
- Meanwhile, fill a large pot two-thirds full with water, bring to a boil, and cook orzo pasta, according to package directions (about 8-10 minutes), until al dente. Drain water and set aside.
- Place grilled vegetables, orzo pasta, cherry tomatoes, olives, fresh oregano, and pine nuts in a large bowl.
- Prepare tomato lemon vinaigrette by mixing together olive oil, tomato paste, lemon juice, black pepper, and salt (optional) in a small dish.
- Drizzle vinaigrette over vegetable-pasta mixture, and toss gently to distribute ingredients.
- Serve immediately. Chill leftovers for up to 5 days and serve cold or warm.
- Makes 12 servings.
Notes
To make this recipe gluten-free, use gluten-free pasta
You can also roast the vegetables in step 1-2 in the oven at 375 until golden and tender.
I love to serve this salad recipe in a large rustic serving bowl, such as these vintage farm bowls.
- Prep Time: 20 minutes (plus 1 hour for marinating vegetables)
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 174
- Sugar: 2 g
- Sodium: 161 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g