Description
Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.
Yield: 5servings | Serving Size: 11/3 cups
Ingredients
1 1/4cupsuncooked orzo pasta, wheat or gluten-free
1cupchopped cherry tomatoes
1cloveminced garlic
extra virgin olive oil spray
1small red onion, quartered
1red bell pepper, seeded and sliced into 4 pieces
1yellow bell pepper, seeded and sliced into 4 pieces
1large, 10 ounce zucchini, sliced into 1/4 inch thick rounds
kosher salt
black pepper, to taste
2tablespoonsred wine vinegar
3tablespoonsextra virgin olive oil
1/4cupchopped 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.
Last Step:
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