Grilled Greek Orzo Salad
Want a tasty side dish that’s healthy and light? This simple grilled greek orzo salad has tender pasta, grilled zucchini and red onion with kalamata olives, feta cheese and fresh tomatoes. It’s easy to make and goes with anything you’re grilling up this summer.
Are you dusting off your Weber and wiping away the cobwebs? Loading up on charcoal briquets and wood chips? Topping off the Blue Rhino tank? Are you ready for grilling season?
When you think about grilling – most people think chops, steaks, chicken — meat, right? But just about anything can be enhanced by grilling. Especially vegetables because you just can’t coax the same smoky-char flavor from an oven — unless something goes horribly wrong.
Besides, you need something to go with all those tasty brontosaurus ribs the guys will be chest-pounding about this summer. So here it is. A grilled Greek orzo salad. It marries tender but crunchy grilled veg with orzo pasta, chunks of feta and a light citrusy vinaigrette.
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Table of Contents
Ingredients for grilled Greek orzo salad:
- Orzo
- Zucchini
- Yellow Squash
- Red Bell Pepper
- Yellow Bell Pepper
- Red Onion
- Olive Oil
- Dry Oregano
- Crushed Red Pepper Flakes
- Kosher Salt & Black Pepper
- Kalamata Olives
- Grape Tomatoes
- Green Onions
- Parsley
- Feta Cheese
- Lemon Vinaigrette
Start by prepping the vegetables. Zucchini and red onion, cut into chunks that are large enough to get grill marks and small enough to be bite sized.
How to grill vegetables for the Greek orzo salad
- I like to cut the zucchini into 1/2″ thick rounds and skewer them crosswise to increase the surface to grill ratio.
- Thread red onions loosely onto skewers – so that they’re kissed by the heat of the grill.
- Brush them with olive oil and sprinkle with salt and pepper.
- Then grill to crisp-tender doneness. FYI: I did this one on my own as Scott wasn’t home yet. Yep, I lit the grill, scrubbed the grates and supervised the fire! I was only missing my man-beverage – or she-man beverage (aka – a glass of wine).
Cook the orzo until just al dente (check your package directions) and then rinse and drain with lots of cold water to stop the cooking. Set aside the pasta while you prep the tomatoes, olives and feta.
The dressing is a simple, tangy lemon vinaigrette with dried oregano – fresh would be overpowering, I think.
The pros: This salad can be made ahead and kept chilled until ready to serve. The citrus vinaigrette means you don’t have to worry about the weird slime that forms on those mayonnaise-based salads after an hour on the picnic table.
The cons: you may need to make a double batch! It’s good!
This grilled Greek orzo salad will find its way onto your buffet time and again this summer.
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!!