Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.
Ingredients
- 1 1/4 cups uncooked orzo pasta, wheat or gluten-free
- 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, 10 ounce zucchini, sliced into 1/4 inch thick rounds
- kosher salt
- black pepper, to taste
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped basil
Directions
- Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
- Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
- Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
- Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
- Toss with the remaining olive oil and vinegar and top with chopped basil.
