Grilled Vegetable Orzo Pasta Salad

Name: Grilled Vegetable Orzo Pasta Salad
Total time: 25 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1 1/4 cups uncooked orzo pasta (wheat or gluten-free); 1 cup chopped cherry tomatoes; 1 clove minced garlic; extra virgin olive oil spray; 1 small red onion (quartered); 1 red bell pepper (seeded and sliced into 4 pieces); 1 yellow bell pepper (seeded and sliced into 4 pieces); 1 large (10 ounce zucchini, sliced into 1/4 inch thick rounds); kosher salt; black pepper (to taste); 2 tablespoons red wine vinegar; 3 tablespoons extra virgin olive oil; 1/4 cup chopped basil

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

5 servings

1 1/4 cups uncooked orzo pasta (wheat or gluten-free)
1 cup chopped cherry tomatoes
1 clove minced garlic
extra virgin olive oil spray
1 small red onion (quartered)
1 red bell pepper (seeded and sliced into 4 pieces)
1 yellow bell pepper (seeded and sliced into 4 pieces)
1 large (10 ounce zucchini, sliced into 1/4 inch thick rounds)
kosher salt
black pepper (to taste)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup chopped basil

Steps

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Toss with the remaining olive oil and vinegar and top with chopped basil.