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Turn over a new leaf this spring by enjoying a Grilled Vegetable Orzo Pasta Salad! This delightfully fresh salad makes for an invigorating appetizer for a springtime dinner enjoyed in the company of your friends and family!
1 1/4 cups uncooked orzo pasta, wheat or gluten-free
1 cup cherry tomatoes, chopped
1 clove garlic, minced
extra virgin olive oil spray
1 small red onion, quartered
1 red bell pepper, seeded and sliced into 4 pieces
1 yellow bell pepper, seeded and sliced into 4 pieces
1 large, 10-ounce zucchini, sliced into 1/4 inch thick rounds
Black pepper, to taste
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1/4 cup basil, chopped
Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
Meanwhile, spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
Grill vegetables on a 11” Grill Pan.
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Toss vegetables with the remaining olive oil and vinegar. Top with chopped basil.