I will never make another pasta salad without grilling the veggies first. This simple step elevates the entire dish! Plus, don’t be afraid to add your favorite fresh herbs in addition to the basil. This is the perfect recipe to use the herbs you have on hand or in your garden!
Grilled Vegetable Orzo Pasta Salad
Equipment
- Cutting board
- Knife
- Large pot
- Colander
- Grill or grill pan
- Large mixing bowl
- Mixing spoon
Ingredients
- 1 ¼ 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
- 1/4 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- ¼ cup chopped basil
Instructions
- 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.
- Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1/4 teaspoon salt and black pepper, to taste.
- 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.
- Set aside on a cutting board to cool slightly, then dice into ½-inch pieces.
- Toss with the remaining olive oil and vinegar and top with chopped basil.
Notes
Recipe courtesy of Skinny Taste