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Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 20-25 minutes
  • Yield: Serves 4


With zucchini, yellow squash, peppers and red onions, this grilled vegetable orzo salad is loaded with veggies and tossed in a simple garlic vinaigrette.


  • For orzo
  • 1 cup orzo
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For vegetables
  • 2 zucchini, sliced lengthwise 1/2” thick
  • 2 summer squash, sliced lengthwise 1/2” thick
  • 2 red bell peppers, cut lengthwise into 2-inch wide strips
  • 1 red onion, sliced into 1/2” thick rounds
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley


  1. Preheat a gas or charcoal grill on medium high heat
  2. Cook the orzo in salted boiling water on the stove until al dente according to package instructions. Drain and rinse with cold water in a colander.
  3. In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir in the orzo.
  4. Toss the vegetables in 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  5. Grill the vegetables until they have grill marks all over, about 4-5 minutes per side for onions & peppers and 2-3 minutes per side for zucchini & squash.
  6. Dice the grilled vegetables and stir them into the orzo with chopped parsley.


You can serve the orzo warm, at room temperature or cold as a main dish or side.