Grilled Vegetable Orzo Salad
If you're looking for a fresh, colorful meal that highlights seasonal vegetables, this Grilled Vegetable Orzo Salad is for you.At BNP, we're not here to take foods away — we're here to make them work better for you. This recipe combines grilled vegetables, fresh herbs, and a simple balsamic dressing with orzo for a satisfying dish that's packed with flavor and plant diversity.Think of this as a smarter "pit-stop" lunch, side dish, or meal prep option that makes eating more plants deliciously doable.
Ingredients
Grilled Vegetables
- 1/2 lb fresh asparagus cut into 2 inch pieces
- 1 medium zucchini sliced lengthwise then in 1/2 inch pieces
- 1 red bell pepper seeded and cut into 2 inch pieces
- 1 yellow bell pepper seeded and cut into 2 inch pieces
- 8 oz cremini mushrooms halved
- 1/2 medium red onion sliced into 2 inch pieces
Dressing
- 1/3 cup extra virgin olive oil https://amzn.to/3EznjOh
- 1/4 cup balsamic vinegar
- 3 tablespoons fresh lemon juice
- 4 garlic cloves minced
- 1 tsp dijon mustard
Salad
- 1 1/4 cups uncooked orzo pasta wheat or gluten-free
- 1 cup cherry tomatoes halved
- 1 tablespoon minced fresh parsley
Instructions
- Cook orzo according to package directions, set aside. Place vegetables for grilling in a large bowl. Whisk together the dressing ingredients in a small bowl. Add the dressing to the vegetables and toss to coat.
- Remove the vegetables from the dressing (reserving it for later), and grill veggies in a grill basket over medium for about 10-12 minutes until tender, turning several times in the cooking process.
- Add the grilled veggies to the cooked orzo, add in the reserved dressing, tomatoes and parsley. Toss to combine, season with salt and pepper. Can serve room temp or chilled.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The flavors often become even better after sitting overnight.