Pasta orzo salad with grilled vegetables

Grilled veggies from the farmers’ market sparkle in this vegan pasta salad, perfect as a side or main dish without meat.

Pasta orzo salad with grilled vegetables

This Delicious Pasta Salad Made With Grilled Vegetables With Fresh Tomatoes, Basil, Vinegar And Oil. It’s an easy pre-brunch for the week or served as a side dish with nothing to skimp on. Some of the other must-try Orzo recipes are these Sparrow tongue with zucchini and tomatoes And the Scampi shrimp with broccoli orzo.

This 3-piece grill pan (Link) Very useful for grilling vegetables all summer long.

Is barley pasta?

Yeah! Orzo is rice-shaped noodles that you cook in a pot of boiling water. Since we are adding it to a cold salad for this recipe, rinse it with cold water after you strain it.

Bird’s tongue salad ingredients:

I used the freshest vegetables I found at the farmers’ market for this orzo salad, but feel free to swap any of them if you find something that looks delicious in your market.

• Cherry tomatoes
• Red onion
• Yellow pepper
• Red pepper
• zucchini

I grilled all the vegetables in a grill basket except for the tomatoes. If you don’t have a grill, a grill pan or grill works great as well.

What is the shelf life of orzo salad in the refrigerator?

Orzo salad will stay in the refrigerator for four to five days, making it great for preparing meals.

The differences:

• You can substitute orzo with another type of small pasta, such as elbow, farfalle, or aurikite.
• Add goat cheese or feta cheese to a salad.
• Replace the zucchini for the yellow squash or the red onion with the shallots.
• Feel free to alternate cherry tomatoes with grape tomatoes.
• For an extra vegetable, add a pinch of chopped spinach.
• If you want more fresh herbs, use parsley or oregano.

More pasta salad recipes you’ll love: