Grilled Vegetable Orzo Pasta Salad - Vegetarian Recipe | Cooking With Carolyn

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese reduces calories while providing a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Slice zucchini and yellow squash about 1/2 inch thick for stability while cutting.

Remove some of the ribs from the bell peppers and chop them up.

Coat the sliced vegetables with about 1/4 cup of extra-virgin olive oil, ensuring they are nicely coated.

Season the vegetables with lemon pepper and granulated garlic to taste.

Grill the zucchini and yellow squash for about 4-5 minutes, turning them over halfway through.

Grill the bell peppers and red onion for about 6 minutes on each side until caramelized.

Cook orzo pasta according to package directions, about 9 minutes, then drain using a fine mesh strainer.

Make a lemon vinaigrette by mixing equal parts fresh squeezed lemon juice and extra-virgin olive oil with a pinch of salt and pepper, whisking to combine.

Pour the vinaigrette over the warm orzo pasta to allow it to absorb the flavors.

Dice the grilled vegetables into recognizable bite-sized pieces.

Chop about 1/4 cup of fresh basil into ribbons.

Add halved grape tomatoes to the bowl with the orzo and grilled vegetables, and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens