Grilled Vegetable Orzo Salad: A Fresh Twist on Flavor!
A refreshing and vibrant salad featuring grilled vegetables and orzo pasta, perfect for summer gatherings.
- Author: mohamedcherifsfaitri@gmail.com
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
- 1 cup orzo pasta
- 2 cups mixed vegetables (zucchini, bell peppers, and eggplant)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Cook the orzo pasta according to package instructions, then drain and set aside.
- Preheat the grill to medium-high heat.
- Toss the mixed vegetables with olive oil, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, or until tender and slightly charred.
- In a large bowl, combine the cooked orzo, grilled vegetables, feta cheese, basil, and balsamic vinegar.
- Toss gently to combine and serve warm or at room temperature.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan option, omit the feta cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Grilled Vegetable Orzo Salad, Summer Salad, Mediterranean Salad