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Now that it’s getting warm up, it is time to pull out all of those summer time, picnic, backyard party side dishes. But that doesn’t mean they have to be the same old boring recipes you’ve been making for years. Simple changes to a basic recipe can change is completely, and that isn’t any more clear than in the grilled vegetable orzo salad. It’s like your standard pasta salad, but better! Trade out rotini for bite sized orzo, grill those veggies to get a smokey flavor, and toss it all with a lemon vinaigrette! Springtime just got an upgrade!

Grilled Vegetables Made Easy

The main thing that sets this pasta salad recipe apart from most is the fact that cooked veggies are used. Normally, people tend to toss in cucumbers, tomatoes, olives, and other cold vegetables. And trust me, there is nothing wrong with that fresh bite! But I wanted to make something that had an extra level of flavor, and grilling does just the trick! The veggies get nice and tender, and have a subtle smokey, charred flavor which can be a bit unexpected.

So to grill up a bunch of veggies the easy way, I like to use wooden skewers. Begin by peeling and slicing one medium red onion into thick 1/2in rings. Also cut up 2 zucchini and 2 summer squash into 1/2 or 3/4 in cubes. Use wooden skewers to skewer the onions, zucchini and squash. PRO TIP: for more even cooking, place like veggies on the same skewer rather than mixing them. Brush the vegetable skewers, as well as 1 small bunch of asparagus and 2 ears of corn with olive oil and sprinkle with salt and pepper.

Place the veggie skewers, corn, and asparagus on a grill heated to 400°, being sure that everything is perpendicular to the grates so nothing falls through. Cook 4-5 minutes per side, adjusting as needed for each veggie type as squash and asparagus will likely become tender faster than the corn and onions. Meanwhile, cook 2 cups of orzo pasta according to package directions. Drain and set aside to cool while the veggies cook

When ready, remove all of the veggies from the heat. Take the zucchini, squash, and onions off the skewer, slicing the onion rings into quarters. You will also want to cut the asparagus into about 1in pieces, and cut the corn kernels off of the cob. Toss all of the grilled vegetables into a bowl with the orzo, add in 1 1/2 cup of halved cherry tomatoes and mix to combine.

Lemon Vinaigrette

While the orzo pasta salad is great as a side with the grilled vegetables, to take it over the top and really make the flavors come together, we are going to make a simple and delicious lemon vinaigrette. In a mixing bowl, simply combine the following:

½ cup olive oil
⅓ cup lemon juice
zest of 2 lemons
⅓ cup chopped parsley
2 tbsp balsamic vinegar
3 tbsp honey
2 cloves garlic minced
2 tsp garlic powder
1½ tsp onion powder
salt and pepper to taste

Feel free to adjust flavors as needed, adding more honey to cut the acid, or more lemon juice to increase the brightness. Drizzle this yummy dressing all over the cooked orzo and vegetables, and toss to coat. You can serve this room temperature, or, even better, let this sit overnight in the fridge to let all of those flavors soak into the orzo.

Whip this grilled vegetable orzo salad out at your next cookout and I guarantee everyone will be asking for the recipe. Ditch the standard spiral pasta for the bite sized orzo, and throw in a level of smokiness by grilling up those beautiful springtime vegetables. So close to the pasta salad we all know and love, but with a few simple twists that take it to the next level, this orzo salad might be a new classic.

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