Grilled vegetables can truly elevate a pasta salad. The caramelized flavors of fresh veggies—bell pepper, summer squash, red onions—pair beautifully with tender orzo pasta, olives, herbs, pine nuts, and a tangy tomato lemon vinaigrette in this rustic recipe for Orzo Salad with Grilled Vegetables. It’s like a meal-in-one, plus it’s delicious served warm or chilled to serve at a picnic, potluck or for meal prep. You can make extra grilled vegetables next time you’re cooking outdoors—then save them for this super easy, satisfying, and gorgeous pasta salad recipe. It’s completely vegan, plant-based, budget-friendly and delicious too! Make it gluten-free by substituting a gluten-free pasta. Swap out your own favorite veggies—according to the seasons—for the bell pepper, squash and onions. For example, try grilled brussels sprouts, eggplant, carrots, and butternut squash for a new twist. You can also try a different pasta, such as penne or rotini. The sky is the limit!
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Orzo Salad with Grilled Vegetables
(1 votes, average: 5.00 out of 5)
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5 from 1 reviews
- Author: The Plant-Powered Dietitian
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Prep Time: 20 minutes (plus 1 hour for marinating vegetables) - Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
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Yield: 12 - Diet: Vegan
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Description
The caramelized flavors of fresh veggies—bell pepper, summer squash, red onions—pair beautifully with tender orzo pasta, olives, herbs, pine nuts, and a tangy tomato lemon vinaigrette in this rustic, delicious, plant-based (vegan) recipe.
Ingredients
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, low-sodium
Pasta:
- 1 pound orzo pasta (may use gluten-free if desired)
- Water
Tomato Lemon Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- ¼ cup lemon juice, freshly squeezed
- Pinch black pepper
Salad Ingredients:
- 1 cup cherry tomatoes, halved
- ½ cup olives, pitted, mixed, drained
- ¼ cup chopped fresh oregano (or 2 teaspoons dried)
- 2 tablespoons pine nuts
Instructions
- Place sliced vegetables 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, until al dente. Drain water and set aside.
- Place grilled vegetables, orzo pasta, cherry tomatoes, olives, fresh oregano, pine nuts in a large bowl.
- Prepare tomato lemon vinaigrette by mixing together olive oil, tomato paste, lemon juice, and black pepper 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
Category: Salad
Cuisine: American, Italian
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
Keywords: orzo salad, grilled vegetables, plant-based pasta salad, vegan pasta salad
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