Grilled Vegetable Orzo Salad with Feta and Fresh Herbs
A vibrant Mediterranean-inspired salad featuring smoky grilled zucchini and bell peppers tossed with tender orzo pasta, briny olives, and creamy feta cheese. Fresh basil and oregano brighten the dish, while a tangy red wine vinaigrette ties everything together. Perfect for summer barbecues, potluck dinners, or make-ahead lunches. The grilled vegetables add depth and char that this beyond typical pasta salads, making it satisfying enough to serve as a light main course or substantial side dish.
Ingredients
- 1 cup whole wheat orzo, cooked according to package directionscauliflower rice1:1low-carbketo
Use Best Easy Cauliflower Rice for low-carb option
- 2 small zucchini
- 1 large red bell pepper
- olive oil, for brushing vegetables
- 1 tsp Italian seasoning or other dried herb seasoning
- ¼ cup green onions, thinly sliced
- 2 T fresh basil, chopped
- 2 T fresh oregano, chopped
- 1 can black olives, drained and cut in half (6 oz. drained)
- ½ cup Feta cheese, crumbled
- ¼ cup olive oil
- 2 T red wine vinegar
- 1 T Dijon mustard
- ½ tsp dried oregano
Instructions
- 1
Preheat grill to high
- 2
Cook orzo according to package directions without overcooking, then drain and let cool
- 3
Cut zucchini and bell pepper lengthwise into fourths, removing seeds and stem from pepper
- 4
Brush vegetables on both sides with olive oil and sprinkle with herb seasoning
- 5
Turn grill down to medium-high and grill vegetables until cooked but still slightly crisp, turning several times for grill marks on all sides
- 6
Remove vegetables and let cool
- 7
Slice green onions thinly and chop fresh herbs
- 8
Whisk together olive oil, red wine vinegar, Dijon mustard, and dried oregano for dressing
- 9
Remove skins from cooled red peppers if desired
- 10
Cut zucchini and pepper into bite-sized pieces and place in large bowl
- 11
Add about one-third of dressing and stir to coat vegetables
- 12
Let vegetables marinate while draining and halving olives and crumbling feta
- 13
Add cooked orzo, green onions, and fresh herbs to vegetables
- 14
Add enough remaining dressing to moisten all ingredients
- 15
Gently stir in olives and crumbled feta
- 16
Serve at room temperature or slightly chilled
Tips
Turn vegetables several times while grilling to achieve attractive grill marks on all sides and ensure even cooking.
Let grilled vegetables marinate in some dressing while preparing other ingredients to enhance flavor absorption.
Red pepper skins slip off easily after grilling, but leaving them on adds extra texture and saves time.
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead; flavors improve with time
Room temperature or slightly chilled
Common Mistakes
Don't overcook orzo to avoid mushy texture in final salad.
Let vegetables cool completely before cutting to prevent wilting other ingredients.
Add dressing gradually to avoid over-dressing the salad.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad without a grill?
Yes, roast the vegetables in a 425°F oven for 20-25 minutes, turning once halfway through cooking until tender and slightly caramelized.
How long will this salad keep in the refrigerator?
The salad stays fresh for 3-4 days when stored covered in the refrigerator, though it's best within the first 2 days.
Can I substitute the orzo with another pasta?
Yes, use any small pasta like ditalini, rotini, or penne. Cook according to package directions and use the same amount.