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Recipe Printable
Grilled Veggie and Orzo Pasta Salad
Equipment
- grill or grill pan
- large pot
Ingredients
- ½ lb orzo pasta
- 2 small zucchini
- 2 ears corn on the cob
- ½ pint cherry tomatoes, halved or quartered
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, thinly sliced
- avocado oil, for grilling
- sea salt and pepper
For the lemon dressing
- ⅓ cup olive oil or avocado oil
- 3 tbsp lemon juice + the zest of 1 lemon
- 2 tbsp champagne vinegar or red wine vinegar
- 1-1½ tbsp honey
- 2 small garlic cloves, finely minced
- sea salt and pepper, to taste
Instructions
- Cook the orzo pasta according to package instructions. Season the pasta water with plenty of salt. Drain and rinse the pasta under cold water. Toss with a little oil to prevent the orzo from sticking to itself.Set aside
- Cut the ends off the zucchini and cut lengthwise into quarters. Brush the zucchini and corn cobs with avocado oil, season with salt and pepper, and grill on a grill or grill pan over medium-high heat until the outside has grill marks. Roughly 4 minutes per side.
- In a large bowl, add all the ingredients for the lemon dressing. Whisk until well combined. Then add the orzo, tomatoes, basil, corn, and zucchini.Toss gently to dress the salad.
- Top the salad with crumbled feta cheese and more basil, optional.Serve chilled. Best eaten within 3 days of making.
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We had this as a side to grilled Chicken breast, it was a very flavorful salad, wasn’t sure if my husband would like it, but he did and even have seconds.