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Writer's pictureSusan Gates

GRILLED VEGETABLE ORZO PASTA SALAD

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

INSTRUCTIONS

  • 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.



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