Grilled Vegetable Orzo Pasta Salad- Vegetarian

CookingWithCarolyn's picture

Aug. 05, 2013

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.


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



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


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.


12. Serve along with roast chicken.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 550Calories from Fat 260

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 393 mg16.38%

Total Carbohydrates 61 g20.3%

Dietary Fiber 9 g36%

Sugars 15 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet