Grilled Veggie and Orzo Salad

With summer in full swing, your grill is probably working overtime.  Here is a fantastic recipe to give your grilled veggies a little something different to play with — orzo!! Your taste buds will be thrilled!  Makes a perfect side for your cookout or summertime picnic.

Recipe courtesy of the Tomato Products Wellness Council.

Orzo resembles rice, but is really a rice shaped pasta. Drizzling a tangy vinaigrette adds plenty of flavor, without the fat.


  • 1 (1-lb.) box orzo pasta
  • 1 each: zucchini and yellow squash, sliced 1/4-inch thick
  • 1 red onion, sliced 1/2-inch thick
  • 1 (14.5-oz.) can diced tomatoes, well drained
  • 1/2 cup chopped, smoked sun-dried tomatoes
  • 1/2 cup mixed pitted olives, plus 1/4 cup olive brine from jar (or to taste)
  • 1/2 cup lightly packed snipped basil

Tomato Lemon Vinaigrette:

  • 1/3 cup tomato paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • Freshly ground pepper to taste

Cook pasta according to package directions; drain and let cool. Cook squash and onions on an oiled grill over medium heat for 5 to 10 minutes or until nicely charred and softened. Let cool then coarsely chop. Stir together pasta, grilled vegetables, tomatoes, sun-dried tomatoes, olives and olive brine; set aside. Whisk together all dressing ingredients in a medium bowl. Add to salad and toss well to coat. May be covered and refrigerated up to 3 days at this point. Stir in basil just before serving.


  1. Beth M. says

    Oh this looks WAY to yummy! And it’s vegan! Can’t wait to try it out! I may switch it up and use quinoa. Thanks for the great recipe!

  2. jude says

    I would like to see the nutritional information posted with your recipes.
    It is necessary to the label readers and helps to keep us responsibly informed.
    thank you.

  3. Pauline Longchamp says

    delicous sounding recipe. do not have an outdoor grill but have a george foreman which i will use on the veggies

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