Grilled Vegetable Orzo Pasta Salad
"Freshly grilled veggies sourced from the farmers market elevate this orzo pasta salad, making it an ideal choice for a side dish or a satisfying meatless main course."
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Ingredients
- 1 1/4 cups uncooked orzo pasta
- 1 cup chopped cherry tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large
- kosher salt
- black pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped basil
- 1 clove minced garlic
- extra virgin olive oil spray
- 1 small red onion
Instructions
- 1
Prepare the orzo by boiling it in a pot of salted water, following the instructions on the package. Once cooked, drain the pasta and rinse it under cold running water. Then, place the orzo in a large mixing bowl and mix in the chopped tomatoes along with 1 tablespoon of olive oil and minced garlic.
- 2
In the meantime, lightly coat the onions, bell peppers, and zucchini with olive oil spray. Season the vegetables with 1 teaspoon of salt and add black pepper to your liking.
- 3
Grill the seasoned vegetables in a grill basket positioned over oiled grates, ensuring the grill is covered. Alternatively, you can broil them about 4 inches from the flame. Cook for 10-12 minutes, or until the vegetables are slightly charred and tender, flipping them halfway through the cooking time.
- 4
Once cooked, transfer the vegetables to a cutting board and allow them to cool for a few moments. Afterward, chop them into pieces about 1/2 inch in size.
- 5
Combine the diced vegetables with the remaining olive oil and vinegar, then garnish with freshly chopped basil before serving.