Grilled Vegetable Orzo Salad Recipe

By barbsjustagirl

Ingredients

• DRESSING:
• 1-1/4 cups uncooked orzo pasta
• 1/2 pound fresh asparagus, trimmed
• 1 medium zucchini, cut lengthwise into 1/2-inch slices
• 1 medium sweet yellow or red pepper, halved
• 1 large portobello mushroom, stem removed
• 1/2 medium red onion, halved
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon lemon-pepper seasoning
• SALAD:
• 1 cup grape tomatoes, halved
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, uncovered, 3-4 minutes or until desired doneness, turning occasionally.
When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. Yield: 8 servings.