Grilled Vegetable Salad with Orzo Pasta
Want a tasty vegetarian pasta salad that’s healthy and light? This simple grilled vegetable salad with orzo pasta and tangy lemon vinaigrette is a family favorite dish that’s easy to make. It’s great for cookouts, potlucks and larger gatherings because it makes a big batch.
Summer salads are fresh, vibrant and delicious with produce at its peak and mix-ins galore that keep things interesting. I am constantly reinventing my summer salad routine from this healthy and surprisingly flavorful Chopped Kale Salad with cabbage, crumbled cheese and an irresistible dressing to this Mediterranean Farro Salad with hearty whole grains, mozzarella cheese and crisp-tender green beans and my favorite Heirloom Tomato Salad Recipe with a thick, creamy anchovy dressing.
This orzo salad is another family (and fan) favorite. It’s has a Greek flavor profile with cubes of feta cheese and briny kalamata olives, but the real star is the grilled veggies.
I use zucchini, squash, sweet peppers and red onions. The char from the grill gives it a smoky flavor and a light lemon vinaigrette makes this vegetable pasta salad shine. Cu
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Table of Contents
Why you’ll love this recipe:
- It uses lots of everyday fresh produce, perfect for folks with a vegetable garden.
- It’s quick and easy to make, and this orzo pasta salad feeds a crowd.
- It holds up well for days, so you can make it ahead and bring it for easy brown bag lunches to work.
- Adding or changing the ingredient list according to your tastes is easy.
- If you don’t have a grill, you can roast the vegetables for the orzo pasta salad instead. Instructions are given in the recipe card.
Ingredients for grilled Greek orzo salad:
- Orzo – this tiny pasta looks like rice, cooks quickly and makes a delicious salad base. If you don’t have orzo, use another tiny pasta, like ditalini, elbow macaroni, or orecchiette.
- Zucchini – Though it’s typically considered a summer squash, you can find zucchini year-round in most markets. Look for firm squash with smooth skin and no blemishes.
- Yellow Squash – Try to find squash with smooth skin unblemished skin that are heavy for their size. Lighter squash tend to be more fibrous.
- Sweet Bell Peppers – I use a combination of red and yellow peppers but you can also use orange or just one color. Avoid green peppers as they have a stronger vegetal taste.
- Red Onion – Though these alliums can have sharp taste and sting, when grilled, they become delightfully charred and sweet.
- Olive Oil – you can use your everyday olive oil or even canola oil to brush the vegetables with before grilling.
- Kosher Salt & Black Pepper – the basic seasoning for the grilled vegetables.
- Dried Oregano – adds a Greek flavor to the grilled vegetables.
- Crushed Red Pepper Flakes – adds a little spicy kick to the grilled squash, peppers and onion.
- Kalamata Olives – I prefer oil-packed olives, but you can also use the jarred olives in brine.
- Cherry or Grape Tomatoes—Use the freshest, juiciest tomatoes you can find. They are used raw in this Greek orzo pasta salad.
- Green Onions—Scallions have a softer bite than regular onions and add a fresh taste that complements the other ingredients.
- Fresh Parsley – I use flat leaf or Italian parsley, but you can also use curly.
- Feta Cheese—If you can find feta packed in brine, use it. Otherwise, look for a block of feta cheese that you can cut into chunks. You can also use crumbled feta.
- Lemon Vinaigrette—This is my homemade lemon vinaigrette, which takes about 5 minutes to assemble. The recipe includes dijon mustard, fresh lemon juice, extra virgin olive oil, garlic, kosher salt and pepper. You can also use your favorite red wine vinegar dressing or a bottled vinaigrette.
Step by step instructions:
- Cook the orzo pasta according to the package directions. Rinse and drain the pasta through a mesh strainer with cold water to cool it to room temperature. Set aside to continue to drain.
2. Slice the squash into planks, and the onion into thick slices. Hold the bell peppers upright and slice straight down around the slides so you have flat planks of pepper.
3. Grill the vegetables until they’re pliable, but crisp tender and have a few grill marks. It should take about 8-10 minutes. Turn the vegetables halfway through cooking to ensure doneness on both sides.
4. Transfer the grilled summer vegetables to a rimmed sheet pan to cool a few minutes before chopping.
5. Dice the vegetables into bite-sized pieces.
6. Transfer the chopped grilled vegetables to the bowl with the cooled orzo pasta and toss to combine.
7. Add the rest of the fresh chopped vegetables, olives and feta cheese and toss well to combine.
8. Add the lemon vinaigrette or the salad dressing of your choice and toss well. Taste for seasonings and add additional dressing if necessary.
9. Serve the orzo pasta salad immediately for the most robust flavors.
Pro-Tips:
- Make sure the orzo is cooled to room temperature before mixing in any dressing. If the noodles are hot, they’ll absorb the vinaigrette and become mushy.
- Don’t overcook the vegetables, they’re better when they have a slight bite to them.
Variations:
- Add other grilled vegetables to the mix, try grilling broccoli spears or asparagus and chopping them into bite-sized chunks. Grilled button or cremini mushrooms would work well too.
- Stir in more fresh vegetables, Try cucumbers that have been peeled and seeded or corn off the cob.
- Switch up the feta cheese to fresh mozzarella, either diced or use the small mozzarella balls (ciligiene) or pearls.
- Stir in half a cup of toated pine nuts.
- Add a teaspoon of fresh lemon zest for brightness
- Add a handful of fresh baby spinach leaves or massaged and chopped kale.
- Add fresh herbs like fresh mint, dill, tarragon, fresh basil or chives to add another level of freshness.
- Make it a complete meal by adding shredded leftover rotisserie chicken or shrimp.
Storage:
- This orzo pasta salad recipe keeps for five days to a week in the refrigerator, so you can make it ahead. Personally, I think it’s best the day it’s made.
- For the best flavor, store in an airtight container and remove the pasta salad with orzo and veg about 30 minutes before enjoying, so it can come to room temperature.
- This salad doesn’t freeze well.
FAQs
Orzo is pasta, so it has the same nutrition as other pasta shapes.
In moderation, orzo, as with other pasta is healthy. However, it does contain the same ingredients as spaghetti or other pastas, so if you’re trying to avoid insulin spikes, you should look for a whole grain such as quinoa, barley or farro for longer, steadier digestion.
When you’re craving orzo summer salads this recipe should be your go-to. You’ll love the high ratio of orzo pasta to fresh and grilled vegetables. Those salty bites from feta and kalamata olives keep it interesting and it tastes indulgent, while still feeling light.
What to serve with:
You’ll love this summer orzo salad with chops, steaks, chicken, tasty brontosaurus ribs and more. It can even be a vegetarian main course.
More pasta and veggie salads:
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Grilled Greek Orzo Salad
SPECIAL EQUIPMENT:
- grill
INGREDIENTS:
- 1 cup orzo pasta
- 1 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 2-3 tablespoons olive oil
- 1 teaspoon dry oregano
- ¼ teaspoon crushed red pepper flakes
- sprinkle of kosher salt and grind of pepper
- ½ cup kalamata olives seeded and halved
- 1 cup cherry or grape tomatoes halved
- 3-4 green onions sliced
- ¼ cup parsley chopped
- 7-8 ounces feta cheese diced
- ~⅓ cup lemon vinaigrette
DIRECTIONS:
- Cook 1 cup orzo pasta in boiling water according to package directions for al dente pasta. Drain the pasta through a mesh strainer while rinsing it with cold water to cool it completely. Transfer the well-drained orzo to a large bowl and set aside to rest.
FOR THE VEGETABLES:
- Heat the grill to high heat, about 450 degrees.
- Slice 1 medium zucchini and 1 medium yellow squash into planks, about ½-¾” thick. Slice 1 medium red onion into ¾” rounds. Use a sharp knife to cut flat sides off of 1 red bell pepper and1 yellow bell pepper
- Brush the vegetables on both sides with 2-3 tablespoons olive oil and sprinkle with 1 teaspoon dry oregano, ¼ teaspoon crushed red pepper flakes, sprinkle of kosher salt and grind of pepper.
- Grill for 3-4 minutes on one side, then flip the vegetables and continue cooking for an additional 3-4 minutes. Transfer the grilled vegetables to a platter.
FOR ROASTING VEGGIES – if you don’t have a grill
- If you’re not using a grill, heat your oven to 450°. Place the vegetables on a half-sheet pan and season as directed above. Roast the veggies for 20-25 minutes. Remove the them from the oven and set aside to cool.
ASSEMBLE THE SALAD
- Add the grilled (or roasted) vegetables to the orzo. Add ½ cup kalamata olives, 1 cup cherry or grape tomatoes, 3-4 green onions, ¼ cup parsley, 7-8 ounces feta cheese. Toss well to combine and drizzle ~⅓ cup lemon vinaigrette over the salad. Toss well. If it needs more dressing, add it 1 tablespoon at a time until the orzo salad is well seasoned but not wet or goopy. Serve immediately for a warm to room temperature salad or refrigerate for a chilled salad.
NOTES:
NUTRITION:
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Amazing lite great summer night meal
Brontosaurus ribs! hahaha that is right! This salad looks so delicious and fresh! I love grilled vegetables, the grill really concentrate the flavors and turn them into veggie perfection. Love the salty feta too! Nothing like orzo soaking the light lemony vinaigrette! Yum!!