Grilled Vegetable Orzo Salad
The perfect springtime size, this easy pasta salad made with orzo is a fresh take on a picnic classic
Ingredients
- 2 cup dried orzo pasta
- 1 medium red onion sliced into large rings
- 2 medium zucchini cut into large cubes
- 2 small summer squash cut into large cubes
- 1 bunch asparagus tough ends trimmed
- 2 ears corn on the cob
- 1½ cup cherry tomatoes halved
- ¼ cup olive oil
- salt and pepper
Lemon Vinaigrette
- ½ cup olive oil
- ⅓ cup lemon juice
- zest of 2 lemons
- ⅓ cup chopped parsley
- 3 tbsp honey
- 2 tbsp balsamic vinegar
- 2 cloves garlic minced
- 2 tsp garlic powder
- 1½ tsp onion powder
Instructions
- Prepare the orzo according to package directions. Drain and set aside to cool
- Meanwhile, use wooden skewers to skewer the onions, zucchini and squash. PRO TIP: for more even cooking, cut all the veggies the same size and place like veggies on the same skewer rather than mixing them.
- Brush with olive oil and sprinkle with salt and pepper. Do the same of the asparagus and corn.
- 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 become tender faster than the corn and onions.
- Remove all of the veggies from the heat. Take the zucchini, squash, and onions off the skewer, slicing the onion rings into quarters. Slice 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 the cherry tomatoes and mix to combine.
Lemon Vinaigrette
- While the veggies are cooking, whisk together all of the vinaigrette ingredients in a bowl. Adjust the amount of honey, lemon juice, and seasonings as needed
- Pour the vinaigrette over tossed orzo and vegetables. Stir to combine.
- Serve room temperature or allow to sit overnight in the fridge to allow the flavors to develop.