An elevated twist on a classic, this Grilled Vegetable Orzo Pasta Salad will quickly become your new go-to recipe for pasta salad.
Fresh-cut zucchini, squash, bell pepper, and asparagus are marinaded in a honey garlic vinaigrette and then grilled for a crisp sear. The seared vegetables then get tossed with orzo, fresh herbs, cherry tomatoes, and some creamy, salty feta. This orzo pasta salad will have you coming back time and time again!
For more deliciousness, check out this recipe for Orzo with Vegan Italian Sausage. Al dente orzo served alongside sauteed onions, mushrooms, and spinach with vegan italian sausage and parmesan cheese. The result is a creamy and fresh orzo dish that’s both comforting and healthy!
Ingredients in Orzo Pasta Salad
Rice Vinegar – A mild vinegar to enhance the natural flavors of this pasta salad. I love using this Nakano brand natural rice vinegar because it has no added salt or sugar, keeping the vinegar flavor pure and mellow.
Honey – The sweetness helps balance out the vinegar flavor for the veggie marinade.
Garlic – Fresh minced garlic will give the best flavor!
Summer Veggies – I chose to use zucchini, squash, bell pepper, and asparagus but you could truly use whatever vegetables you enjoy or are currently in season. Just be sure to choose veggies that grill well!
Orzo – One of my favorite pasta shapes, orzo is similar in size to rice, but with the softer, more delicate texture of pasta. Since it is pasta, however, make sure to use a gluten-free orzo if needed!
Cherry Tomatoes – As the only raw vegetable in this pasta salad, the cherry tomatoes add a burst of fresh flavor that’s oh so tasty.
Feta – My favorite cheese for its creamy texture and salty, tangy flavor. You could also swap it for goat’s cheese, or mozzarella, or leave it out entirely to make this salad vegan.
Sliced Almonds – I love the sliced almonds in this pasta salad for the crunchy texture and nutty flavor. I suggest roasting the almonds for a few minutes at 350F to really bring out their natural oils & flavor.
Fresh Herbs – fresh cilantro and mint add a nice bright burst of flavor to the final dish and compliment the grilled vegetables and salty feta cheese crumbles.
How to Make Orzo Pasta Salad
- Cook orzo according to package instructions. Rinse under cold water. Set aside.
- Start by preparing your vegetable marinade. To a small bowl, whisk together Nakano Natural Vinegar, honey, garlic, salt, and black pepper.
- Add sliced vegetables to a large bowl and top with vegetable marinade. Let sit for 20 minutes, tossing periodically.After 20 minutes, drizzle vegetables with ½ cup olive oil and toss again until evenly combined.
- Preheat grill to medium. Remove vegetables from marinade (keep to use for later) and cook bell pepper for 5-6 minutes over medium or until tender, and zucchini, squash, and asparagus for 3-4 minutes. Remove vegetables from grill and set aside to cool. Once cool, cut into bite-sized pieces.
- To a large serving bowl, add your cooked orzo, chopped vegetables, cherry tomatoes, feta, cilantro, mint, and sliced almonds. Top with leftover vegetable marinade and stir until evenly combined. Serve at room temperature or chill in the fridge before serving. Enjoy!
What is Orzo?
Easily mistaken for rice, orzo is actually pasta … that’s shaped like rice. This rather cute and small pasta shape is one of my favorites for a multitude of reasons.
Orzo is easy to prepare and can be enjoyed in hot or cold dishes. Unlike other, larger pasta shapes, orzo remains extremely soft and tender no matter how you enjoy it.
Because of its shape, orzo mixes in seamlessly with other ingredients and sauces. Ensuring each bite is well-rounded and flavor inclusive. And thankfully, in recent years it’s become mainstream for gluten-free pasta of all sorts to exist so there are many brands making orzo gluten-free friendly!
Marinating Vegetables
Everyone knows of marinating meat, seafood, or tofu, but what we might not have experienced thus far is marinating vegetables.
While it might not be top of mind to marinate our vegetables before cooking, I highly recommend it and especially when grilling. Just like with meat or tofu, marinating vegetables infuses them with flavor from the inside out. Then all it takes is a quick grill, saute, or roast to cook them slightly and wallah, flavorful veggies!
One important note when marinating vegetables is to never let them soak for more than 25-30 minutes. At this point, the veggies can take in too much liquid and get soggy. I like to keep it at the 20 minute mark for flavorful veggies that still crisp up when grilling.
Healthy Pasta Salad Recipe
For more healthy pasta salad inspiration, check out this Healthy Avocado Pasta Salad. Soft pasta, sauteed corn and onion, fresh tomatoes, and chopped cilantro are coated in a creamy vegan avocado dressing. The result is a fresh and light summer pasta salad bursting with flavor!
And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Grilled Vegetable Orzo Pasta Salad 🙂
Ingredients
Vegetable Marinade:
- ½ cup Natural rice vinegar
- 1 tbsp honey
- 2 tbsp fresh garlic peeled & minced
- 1 tsp salt
- ½ tsp fresh ground black pepper
Grilled Vegetables:
- 1 medium zucchini cut vertically into thin strips
- 1 medium squash cut vertically into thin strips
- 1 red bell pepper de-ribbed and cut into ⅙ ths
- 1 yellow bell pepper de-ribbed and cut into ⅙ ths
- ½ bunch asparagus
- ½ cup olive oil
Pasta Salad Assembly:
- 8 oz uncooked orzo
- 1 cup rainbow cherry tomatoes cut in half
- ½ cup feta crumbles
- ½ cup chopped fresh cilantro
- ⅓ cup chopped fresh mint
- ¼ cup sliced almonds
Instructions
- Cook orzo according to package instructions. Rinse under cold water. Set aside.
- Start by preparing your vegetable marinade. To a small bowl, whisk together the natural rice vinegar, honey, garlic, salt, and black pepper. Set aside.
- Add sliced vegetables to a large bowl and top with vegetable marinade. Let sit for 20 minutes, tossing periodically. After 20 minutes, drizzle vegetables with ½ cup olive oil and toss again until evenly combined.
- Preheat grill to medium. Remove vegetables from marinade (save and keep to use for later) and cook bell pepper for 5-6 minutes over medium or until tender, and zucchini, squash, and asparagus for 3-4 minutes. Remove vegetables from grill and set aside to cool. Once cool, cut into bite-sized pieces.
- To a large serving bowl, add your cooked orzo, chopped vegetables, cherry tomatoes, feta, cilantro, mint, and sliced almonds. Top with leftover vegetable marinade and stir until evenly combined. Serve at room temperature or chill in the fridge before serving. Enjoy!
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