Orzo Pasta Salad with Grilled Confetti Vegetables and Feta
Vibrant, fresh, and bursting with Mediterranean flavors, this Orzo Pasta Salad with Grilled Confetti Vegetables and Feta is the ultimate side dish or light main for any occasion. Perfectly cooked orzo serves as the base for a colorful array of grilled vegetables, their natural sweetness enhanced by a light char. Tossed with tangy crumbled feta, aromatic herbs like parsley and basil, and a zesty homemade lemon-garlic dressing, this salad is as nutritious as it is delicious. Optional baby spinach adds a leafy green touch, making it an extra wholesome choice. Quick to prepare and easy to customize, this versatile dish is ideal for summer barbecues, picnics, or a refreshing weeknight meal. Serve it chilled or at room temperature for a crowd-pleasing recipe that’s as beautiful as it is flavorful.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 3 tablespoons Lemon juice
- 1 clove Garlic, minced
- 2 cups Baby spinach (optional)
Instructions
Cook the orzo pasta according to the package instructions. Drain, rinse under cold water to stop the cooking process, and set aside.
Preheat a grill or grill pan over medium-high heat.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces for grilling. Leave the cherry tomatoes whole.
In a large bowl, toss the chopped vegetables (including the whole cherry tomatoes) with 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
Grill the vegetables for 8–10 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let them cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
In a large serving bowl, combine the cooked orzo, grilled vegetables, feta cheese, parsley, and basil.
Optional: If using baby spinach, add it to the serving bowl as well.
Pour the dressing over the salad and gently toss everything together until evenly coated.
Taste and adjust seasonings if needed. Serve immediately at room temperature or chilled.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6279 mg | 273% | |
| Total Carbohydrate | 304.1 g | 111% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 39.2 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1467 mg | 113% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3353 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
