Go Back Email Link

Grilled Veggie and Orzo Pasta Salad

Healthy Elizabeth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

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.