Grilled Vegetable Orzo Salad Recipe

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Grilled Vegetable Orzo Salad

Patsy G


My friend sent me this recipe,she says it was on UTube. It is so good and great for outdoor meals as it has no mayo.
The original recipe did not call for mustard or garlic in the dressing,those are my addtions as I felt the dressing needed a little kick.

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1/2 lb orzo
1/4 c olive oil
2 small zucchini,sliced 1/2 inch thick lengthwise
1 -2 small yellow squash,sliced 1/2 inch thick lengthwise
1 red onion,sliced 1/2 inch
1 red bell pepper,cut in quarters
1 orange bell pepper, cut into quarters
2 t salt
2 t. lemon pepper
1 tablespoon garlic powder
1/4 c fresh basil,minced
1 c grape tomatoes,cut in half


½ cup fresh squeezed lemon juice
1/2 c olive oil
kosher salt,to taste
lack pepper ,to taste
dijon mustard,optional
2 garlic cloves,minced,optional

Directions Step-By-Step

Preheat a stovetop grill over medium-high heat. (Note: You can also use an electric grilling device or outside BBQ grill.)
Slice the vegetables as directed. In a large bowl, combine all of the vegetables and coat with olive oil and seasonings. Toss thoroughly.
Grill the zucchini and squash for about 4 to 5 minutes on each side. Grill the peppers and onions for about 6 to 8 minutes on each side. Next, whisk the lemon juice, olive oil, salt and pepper in a small bowl and set aside. Cook the orzo according to the manufacturer’s directions. Drain and place into a large bowl. Immediately pour the lemon vinaigrette over the orzo while it’s still warm and mix well.
Dice the grilled vegetables into bite size pieces and add them to the orzo along with the basil and tomatoes. Mix well. This dish can be served chilled or at room temperature.

About this Recipe

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tag: Healthy