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:
Pasta orzo salad with grilled vegetables
Grilled veggies from the farmers’ market sparkle in this pasta salad, perfect as a side or main dish without meat.
- 1 1/4 Cups Uncooked barley pastaAnd the Wheat or gluten-free
- 1 cup Chopped cherry tomatoes
- 1 Cloves Minced garlic
- Drizzle extra virgin olive oil
- 1 A small red onionAnd the Harboring
- 1 Red pepperAnd the Sorted and cut into 4 pieces
- 1 Yellow pepperAnd the Sorted and cut into 4 pieces
- 1 BigAnd the 10 ounces of zucchini, sliced ​​1/4 inch thick
- Kosher salt
- black pepperAnd the To savor
- 2 Large spoons Red wine vinegar
- 3 Large spoons Extra virgin olive oil
- 1/4 cup Chopped basil
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Lisan Al Asfour cook in salted water according to package directions; Drain and rinse with cold water, transfer to a large bowl and mix with tomatoes, 1 tablespoon of oil and garlic.
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Meanwhile, sprinkle onions, bell peppers, and zucchini with olive oil. Season with a teaspoon of salt and black pepper to taste.
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Roast vegetables in a grill basket over greased grids, covered (or grill 4 inches of flame) for 10-12 minutes or until lightly roasted and softened, tossing halfway.
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Set aside on a cutting board to cool slightly, then cut into 1/2 inch pieces.
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Mix with the remaining olive oil and vinegar and top with the chopped basil.
service: 11/3 cupAnd the Calories: 267CaloriesAnd the Carbohydrates: 39.5GAnd the protein: 6.5GAnd the Fat: 9GAnd the Saturated fat: 1GAnd the sodium: 6MgAnd the the basic: 4GAnd the sugar: 4.5G
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Dots: 7
Key words: Easy Summer Noodle Salad, Orzo, Vegan Pasta Salad, Vegan Pasta Salad
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