Home » ALL RECIPES » Pasta and Rice » Orzo Pasta Salad Recipe (with grilled vegetables)

Orzo Pasta Salad Recipe (with grilled vegetables)

This orzo pasta salad recipe with grilled vegetables is a beautiful make-ahead, under 30 minute side dish and a step up from the usual sides. Vary the ingredients to make it your own.

I’ve been making this orzo salad for years. My daughter and niece Tali always ask for it. It’s one of my go-to vegetarian recipes for BBQ’s and casual dinner parties. The flavors are delish.

Grilled Vegetable Orzo

There are two ways to grill the vegetables:

  • Directly on the grill in larger pieces. Then cut them into smaller pieces when cooked. Or,
  • In a grill basket. Cut the veggies into small pieces first, then grill.
  • Instead of grilling the vegetables, they can also be roasted or sauteed.

It’s best to use the recipe as a guide, varying the vegetables and seasonings as you like. Just keep tasting and adjusting. You won’t be disappointed.

What to serve with orzo pasta salad

Try serving vegetable orzo salad with Chili Lime Chicken Wings, Cedar Planked Chicken, Marinated Flank Steak, Sous Vide Tri Tip or Grilled Chicken Burgers with Mango-Avocado Salsa. Or on a buffet table with other salads.

Tailor To Your Taste

  • Use whatever vegetables you like. My favorites are eggplant, peppers and onions. Zucchinis and mushrooms would work well too.
  • Add some grilled chicken, tofu or meat to the dish to make it a full meal.
  • If you don’t have fresh herbs, use dried herbs (about 1/3 of the amounts in the recipe).  And feel free to vary them, including adding some heat such as chili flakes or sriracha.
  • Add fresh ripe mango or peach cubes – so good!

Shortcut

  • Buy grilled or roasted vegetables at the deli counter. Then just cut them into smaller pieces.

Make Ahead

  • The whole orzo pasta salad can be made a day or two ahead and kept covered in the fridge. Bring it to room temperature or warm in for a couple of minutes in the microwave before serving. It tastes great warm or at room temperature. Or straight out of the left over container in the fridge 🙂

Other orzo pasta recipes you might like

How to make this orzo pasta salad recipe 

eggplant, pepper, onion, dijon, parsley, lemon, oil seasonings
 Gather ingredients: eggplant, pepper, onion, Dijon, parsley, lemon, oil seasonings, orzo
Grill vegetables
brush on dressing and grill vegetables
chopped Grilled vegetables
Chop vegetables
Grilled Vegetable Orzo in bowl
Combine grilled vegetables, cooked orzo, parsley and dressing.

close up of Grilled Vegetable Orzo in bowl

Grilled Vegetable Orzo in bowl
Print Recipe Pin Save Recipe

Rate this recipe here

4.91 from 11 votes

Orzo Pasta Salad Recipe (with grilled vegetables)

This orzo pasta salad recipe with grilled vegetables is a beautiful make-ahead, under 30 minute side dish and a step up from the usual sides. Vary the ingredients to make it your own.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6
Author: Cheryl

Ingredients

  • 1 1/2 cup dry orzo pasta
  • 2 peppers, any color, seeded and cut into 3-4 pieces each Note 1
  • 1 small eggplant, sliced into1/2 inch rounds
  • 1 red onion, sliced into 1/2 inch slices
  • 2 tablespoon Catalina/French dressing (or just olive oil if preferred)
  • 1/2 teaspoon salt and pepper, each, to sprinkle
  • 1 tablespoon chopped oregeno or thyme (optional) (or 1 tsp dried)
  • cooking spray

Vinaigrette

  • 1/4 cup oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon each, salt and pepper
  • 1 tablespoon bottled BBQ sauce (or more to taste) optional
  • 1/4 cup chopped fresh parsley as well as other fresh herbs to taste e.g. basil, chives, thyme, dill

Instructions

  • Heat grill to medium-high.
  • MAKE ORZO: Cook orzo pasta according to package directions and level of firmness you like. Drain and set aside.
  • GRILL VEGETABLES: Lay out cut vegetables on a large foil-lined pan. Drizzle and coat the vegetables with Catalina dressing or olive oil. Sprinkle with salt & pepper and oregano or thyme (if using). No need to do both sides of veggies. Spray the vegetables lightly with oil spray (to prevent sticking on grill). Grill vegetables a few minutes on each side until tender. Remove vegetables from the grill and cut into small 1/2 inch pieces.
  • MAKE VINAIGRETTE DRESSING: Whisk the first 4 vinaigrette ingredients in a small measuring cup.
  • ASSEMBLE ORZO SALAD:  Combine in a nice bowl the chopped vegetables, parsley and other fresh herbs (if using) and orzo with about 3/4 of the vinaigrette. Mix in BBQ sauce (if using), parsley and other herbs. Taste, then add more lemon juice or vinaigrette if needed, adjusting seasonings and/or BBQ sauce to your taste. If you can, make this dish a few hours or a day ahead to let the flavors blend. Serve at room temperature or warm. (warm in microwave for a couple of minutes before serving).

Notes

  1. Two ways to Grill Vegetables:
    • Follow instructions in recipe, grilling larger pieces then chopping them after cooking.
    • Alternatively, cut veggies into smaller pieces, toss with oil, dressing, etc, then grilled in a grill basket sprayed with oil. 
  2. Make Ahead: The whole dish can be made a day or two ahead and kept covered in the fridge. Bring it to room temperature or warm in for a couple of minutes in the microwave before serving. It tastes great warm or at room temperature. 

Nutrition

Nutrition Facts
Orzo Pasta Salad Recipe (with grilled vegetables)
Amount Per Serving
Calories 285 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 501mg22%
Potassium 400mg11%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 9g10%
Protein 6g12%
Vitamin A 1484IU30%
Vitamin C 58mg70%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

2 Comments

  1. This recipe and your website look awesome! Congrats on the launch. I’m looking forward to seeing yummy new recipes and restaurant reviews. I just took a peak at your chicken pot pie… I tried one last week but my crust failed a little. Hopefully a retake next week. Then we can exchange recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating