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Grilled Vegetable Orzo Pasta Salad- Vegetarian

I wanted to give you a light vegetarian pasta dish that's great for any time of the year and especially for Summer. This pasta salad would be great for a cookout and it travels really well. If you've never tried ORZO pasta before, let me introduce you to it.
Ingredients
  Orzo pasta 1⁄2 Pound
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Zucchini 1 Large, sliced (about ½ inch thick lengthwise)
  Summer squash 1 Large, sliced (about ½ inch thick lengthwise)
  Red onion 1 Medium, sliced (½ inch rounds)
  Red bell pepper 1 Medium, quartered
  Orange bell pepper 1 Medium, quartered
  Lemon pepper seasoning 2 Teaspoon (Grand Diamond Seasoning)
  All purpose seasoning 2 Teaspoon (Grand Diamond Seasoning)
  Granulated garlic 1 Tablespoon
  Fresh basil leaves 1⁄4 Cup (4 tbs), chiffonade
  Grape tomatoes 1 Cup (16 tbs), halves
For the lemon vinaigrette
  Fresh squeezed lemon juice 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Kosher salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Preheat a stove top grill over medium-high heat.

MAKING
2. In a mixing bowl combine the summer squash, zucchini, red bell pepper, orange bell pepper and onion.
3. Pour olive oil and coat the onions first just so that the rings can stay together, set aside.
4. Coat the vegetables with olive oil and sprinkle the lemon pepper seasoning, all-purpose seasoning and granulated garlic. Toss thoroughly.
5. Grill the zucchini and squash for 4-5 minutes on each side and then grill the peppers and onions for 6-8 minutes on each side.
6. In a pot boil water and cook the orzo pasta as per manufacturer’s directions.
7. Once the orzo pasta is done, drain using a fine mesh strainer and place it in a large bowl.
8. In the meantime in a small bowl combine lemon juice, extra virgin olive oil, kosher salt and black pepper. Whisk well.
9. Pour the dressing over the pasta and stir, set aside.
10. Dice the vegetables into bite size pieces, place it in the bowl and toss it along with the pasta.
11. Lastly add the basil chiffonade and cherry tomatoes. Toss everything thoroughly.

SERVING
12. Serve along with roast chicken.

Things You Will Need
Grill
Mixing bowl
Tongs
Fine mesh strainer

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy
Occasion: 
Mother's Day
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 550 Calories from Fat 260

% Daily Value*

Total Fat 28 g43%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 393.7 mg16.4%

Total Carbohydrates 61 g20.4%

Dietary Fiber 9.7 g38.7%

Sugars 15.5 g

Protein 10 g19.2%

Vitamin A 37.6% Vitamin C 124.4%

Calcium 4% Iron 10.2%

*Based on a 2000 Calorie diet

Grilled Vegetable Orzo Pasta Salad- Vegetarian Recipe Video