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Grilled Vegetable Salad with Orzo Pasta

This simple and easy orzo salad uses all the freshest vegetables, salty feta and a tangy lemony vinaigrette.  Great with grilled or roasted chicken, pork, lamb and seafood.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 372
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium red onion
  • 2-3 tablespoons olive oil
  • 1 teaspoon dry oregano
  • ¼ teaspoon crushed red pepper flakes
  • sprinkle of kosher salt and grind of pepper
  • ½ cup kalamata olives (seeded and halved)
  • 1 cup cherry or grape tomatoes (halved)
  • 3-4 green onions (sliced)
  • ¼ cup parsley (chopped)
  • 7-8 ounces feta cheese (diced)
  • ~⅓ cup lemon vinaigrette

Method
 

  1. Cook 1 cup orzo pasta in boiling water according to package directions for al dente pasta. Drain the pasta through a mesh strainer while rinsing it with cold water to cool it completely. Transfer the well-drained orzo to a large bowl and set aside to rest.
  2. FOR THE VEGETABLES:
  3. FOR ROASTING VEGGIES - if you don't have a grill
  4. ASSEMBLE THE SALAD

Notes

  • For perfectly cooked orzo, keep an eye on the clock and taste it a minute or two before the package instructions suggest; it should be tender but still have a slight bite.
  • To prevent the grilled vegetables from burning, toss them in olive oil and season them just before grilling; this ensures they get a nice char without drying out.
  • For a creamier feta texture, opt for a block of feta and crumble it yourself rather than using pre-crumbled varieties, which can be drier and less flavorful.
  • If you’re short on time, you can roast the vegetables in the oven at 425°F for about 20-25 minutes, stirring halfway through for even cooking, instead of grilling them.
  • Store any leftover salad in the fridge for up to 3 days; just be aware that the orzo will absorb more dressing over time, so you may want to add a splash of lemon vinaigrette before serving again.