Orzo With Grilled Summer Vegetables

Orzo Pasta Salad with Grilled Vegetables

This Orzo Pasta Salad with grilled vegetables is a vibrant, make-ahead summer dish perfect for BBQs and casual dinner parties. It's one of our favorite vegetarian and vegan recipes. The flavors are light, bright, and absolutely delicious.

You can easily customize this recipe to suit your tastes by varying the vegetables and seasonings. Just keep tasting and adjusting as you go—you won’t be disappointed!

Our Favorite Vegetables for Grilling

• Zucchini: Both green and yellow work perfectly. Slice into 1/3″ to 1/2″ rounds before grilling—avoid cutting them too thin to prevent them from falling apart.
• Peppers: Bell peppers, poblano peppers, jalapeños, sweet baby peppers, and shishito peppers are all great. Slice bell peppers and remove their seeds before grilling for easier eating.
• Mushrooms: Portobello or large brown mushrooms are best grilled whole. Start them gill side down, then finish cap side down to retain moisture.
• Eggplant: Grilling brings out a tender, creamy, and smoky flavor that’s hard to beat.
• Carrots: Grilling quickly softens carrots and creates a beautiful "tiger-striped" presentation.
• Onions: Any variety, including green onions, becomes wonderfully sweet when grilled.
• Asparagus: Opt for thicker asparagus stalks—they’re easier to cook on the grill.
• Corn: Fresh summer corn on the grill is incredible, with juicy, sweet kernels and a crispy, smoky exterior.
• Artichokes: A must-try on the grill! Our favorite technique here makes them irresistible.
• Cauliflower and Broccoli: Slice as steaks or grill in florets for a delicious charred flavor.

Orzo with Grilled Summer Vegetables

Ingredients:

• 1 1/4 cups uncooked orzo pasta (whole wheat or gluten-free)
• 1 cup chopped cherry tomatoes
• 1 clove minced garlic
• Olive oil spray or olive oil
• 1 small red onion, quartered
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 large zucchini, sliced into 1/2-inch thick rounds
• Salt and black pepper, to taste
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/4 cup chopped basil

Instructions:

1. Prepare the Grill: Clean the grates and preheat the grill to medium heat (350°F to 450°F).

2. Cook the Orzo: Boil the orzo in salted water according to package instructions. Drain and rinse under cold water, then transfer to a large bowl. Combine with the tomatoes, 1 tablespoon of olive oil, and minced garlic.

3. Grill the Vegetables: Spray the onion, bell peppers, and zucchini with olive oil, then season with salt and black pepper. Grill the vegetables in a grill basket for 10-12 minutes, turning halfway, until they’re lightly charred and tender.

4. Finish the Salad: Let the grilled vegetables cool on a cutting board, then dice them into 1/2-inch pieces. Toss them with the remaining olive oil and red wine vinegar, then top with chopped basil.

Variations We Love

• Add grilled chicken, fish, or tofu to make it a heartier meal.
• Spice it up with chili flakes or a drizzle of sriracha.
• For a sweet twist, add fresh ripe mango or peach cubes—it's so good!

Enjoy the flavors of summer with this versatile and crowd-pleasing dish!