Tender orzo, grilled vegetables, cherry tomatoes, crumbly feta, and slivered almonds with a honey garlic vinaigrette drizzled overtop. The result, a light and fresh orzo pasta salad bursting with seasonal flavor.
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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