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Lemon Orzo Salad With Grilled Vegetables

A refreshing Lemon Orzo Salad with Grilled Vegetables, perfect for summer, quick to make, and family-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup orzo pasta Use any type of orzo
  • 2 cups water or vegetable broth Broth adds extra flavor
  • 1 zucchini, sliced Fresh zucchini works best
  • 1 bell pepper, sliced Any color bell pepper can be used
  • 1 cup cherry tomatoes, halved Add color and sweetness
  • 1 carrot, peeled and sliced Adds crunch
For the dressing
  • 2 tablespoons olive oil Extra virgin for best flavor
  • 2 tablespoons fresh lemon juice Use freshly squeezed lemon juice
  • 1 teaspoon lemon zest Enhances lemon flavor
  • to taste Salt and pepper Season to preference
Garnish
  • to taste Fresh basil or parsley Adds freshness

Method
 

Cooking Orzo
  1. In a medium saucepan, bring water or vegetable broth to a boil. Add the orzo pasta and cook according to package instructions (usually about 8-10 minutes) until al dente. Drain and set aside.
Grilling Vegetables
  1. While the orzo is cooking, heat a grill pan over medium-high heat. Toss the zucchini, bell pepper, cherry tomatoes, and carrot in a tablespoon of olive oil, and season with salt and pepper.
  2. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
Preparing Dressing
  1. In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and a pinch of salt and pepper.
Combining
  1. In a large bowl, combine the cooked orzo, grilled vegetables, and dressing. Toss gently until everything is well coated.
Garnishing and Serving
  1. Top with fresh basil or parsley for a beautiful finish. Serve warm or allow it to cool for a refreshing chilled salad.

Notes

Feel free to customize the vegetables based on what's in season. This salad can shine even more the next day; just hold off adding the herbs until serving for that fresh taste.