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July 22, 2021

Orzo Salad with Grilled Vegetables

by Doris Nicolas-Mir, MPH, RDN, LDN, CDCES

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 5 servings

Summer is a great time of the year to take advantage of seasonal vegetable options. This colorful dish can be used as a side dish or meatless meal option. It can also be made ahead and ready to go for a quick weekday meal.


1 ¼ cups uncooked orzo pasta

1 cup chopped cherry tomatoes

1 clove minced garlic

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 zucchini, sliced into ¼ inch thick rounds

1 teaspoon salt

Black pepper, to taste

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

¼ cup basil, chopped


  1. Cook orzo according to package directions. Drain and rinse under cold water and transfer to a large bowl.
  2. Combine the orzo with tomatoes, 1 tablespoon of olive oil and garlic then set aside.
  3. Spray the onion, bell peppers, and zucchini with the olive oil spray and season with salt and black pepper to taste.
  4. Grill the vegetables in a grill basket for 10-12 minutes or until lightly charred and tender, turning halfway.
  5. Let the vegetables cool slightly, then dice into 1/2–inch pieces.
  6. Add the vegetables to the bowl with the orzo and toss with the remaining olive oil and vinegar and top with the basil.

Nutritional Information:

Serving Size: ­­­­­­­­­­­­1 1/3 cup

Calories: 267, Fat: 9g, Protein: 6.5g, Carbohydrates: 39g, Fiber: 4g, Sodium: 470mg

Adapted from:

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