Lemon Orzo Salad With Grilled Vegetables
Lemon orzo salad with grilled vegetables is a beautiful make-ahead, nutritious, under-30-minute side dish. Light, fresh, summery and totally customizable.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings (change as needed): 6
- 1 1/2 cup dry orzo pasta (or other small pasta)
For grilling vegetables, Note 1
- 2 peppers, any color, diced,
- 1 small eggplant, cubed
- 1 sweet or red onion, diced about 2 cups
- 2 tablespoons Catalina/French dressing (or just olive oil if preferred)
- 1/2 teaspoon salt and pepper, each, to sprinkle
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 but recommended
Additional herbs and flavors
- 1/4 cup chopped fresh herbs (e.g. chives, parsley oregeno, dill, basil or thyme) (or 4 teaspoons dried herbs)
- zest of half a lemon (or more to taste)
- kosher salt and black pepper to taste about 1/2 teaspoon each
HEAT GRILL to medium-high heat (450F/232C).
GRILL VEGETABLES: Spray grill basket with oil (see Note 2 for alternatives to grill basket). Add vegetables. Toss with Catalina/French dressing (or olive oil), sprinkle on salt and pepper. Place basket on grill. Grill vegetables for 10-12 minutes, stirring occasionally until slightly charred and tender.
MAKE ORZO: While vegetables are grilling, cook orzo pasta according to package directions to al dente or level of firmness you like. Drain and set aside.
MAKE VINAIGRETTE DRESSING: Whisk the first 4 vinaigrette ingredients in a small measuring cup.
ASSEMBLE ORZO SALAD: In a large mixing bowl or serving bowl, combine diced cooked vegetables, herbs, lemon zest and orzo with about 3/4 of the vinaigrette. 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 it in the microwave for a couple of minutes before serving.
- Vegetable options: I use about 6-7 cups of diced vegetables. Use what you like. Good options are peppers, onions, eggplant, zucchini, mushrooms, snap peas.
- If you don't have a grill basket , here are 4 alternatives:
- Cut veggies into larger pieces, season and spray with oil. Grill on both sides until tender. Dice.
- Use a makeshift grill basket with heavy aluminum foil poked with holes. Spray the foil to avoid sticking.
- Roast vegetables on a large baking sheet in a 425F/218C oven for 20-25 minutes.
- Saute veggies in a bit of oil in a skillet until tender.
- Variations for orzo pasta salad
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- Try adding grilled chicken, tofu or meat to the dish to make it a full meal.
- Add fresh diced ripe mango or peach cubes - so good!
- For an Italian or Mediterranean profile, try adding sundried tomatoes, fresh tomatoes, olives and/or feta cheese or goat cheese.
- For some heat, add red pepper flakes or sriracha.
- Make Ahead: The entire orzo pasta salad recipe can be made a day or two ahead and kept in an airtight container (or covered) in the fridge for up to 3-4 days. Bring it to room temperature or warm it for a couple of minutes in the microwave before serving. It tastes great warm or at room temperature.
Nutrition values are estimates.
Calories: 281kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 500mg | Potassium: 394mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1478IU | Vitamin C: 59mg | Calcium: 28mg | Iron: 1mg