Orzo Pasta Salad with Grilled Confetti Vegetables and Feta

Vibrant, fresh, and bursting with Mediterranean flavors, this Orzo Pasta Salad with Grilled Confetti Vegetables and Feta is the ultimate side dish or light main for any occasion. Perfectly cooked orzo serves as the base for a colorful array of grilled vegetables, their natural sweetness enhanced by a light char. Tossed with tangy crumbled feta, aromatic herbs like parsley and basil, and a zesty homemade lemon-garlic dressing, this salad is as nutritious as it is delicious. Optional baby spinach adds a leafy green touch, making it an extra wholesome choice. Quick to prepare and easy to customize, this versatile dish is ideal for summer barbecues, picnics, or a refreshing weeknight meal. Serve it chilled or at room temperature for a crowd-pleasing recipe that’s as beautiful as it is flavorful.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups Orzo pasta
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Zucchini
• 1 medium Red onion
• 1 cup Cherry tomatoes
• 4 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.75 cup Feta cheese, crumbled
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Fresh basil, chopped
• 3 tablespoons Lemon juice
• 1 clove Garlic, minced
• 2 cups Baby spinach (optional)

Directions

Step 1

Cook the orzo pasta according to the package instructions. Drain, rinse under cold water to stop the cooking process, and set aside.

Step 2

Preheat a grill or grill pan over medium-high heat.

Step 3

Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces for grilling. Leave the cherry tomatoes whole.

Step 4

In a large bowl, toss the chopped vegetables (including the whole cherry tomatoes) with 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.

Step 5

Grill the vegetables for 8–10 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let them cool slightly.

Step 6

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

Step 7

In a large serving bowl, combine the cooked orzo, grilled vegetables, feta cheese, parsley, and basil.

Step 8

Optional: If using baby spinach, add it to the serving bowl as well.

Step 9

Pour the dressing over the salad and gently toss everything together until evenly coated.

Step 10

Taste and adjust seasonings if needed. Serve immediately at room temperature or chilled.

Nutrition Facts

Serving size	(1704.1g)

Amount per serving	% Daily Value*
Calories	2397.4

Total Fat 103.5g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 150.0mg	0%
Sodium 6279.1mg	0%
Total Carbohydrate 304.1g	0%
Dietary Fiber 33.8g	0%
Total Sugars 39.2g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 1466.9mg	0%
Iron 24.9mg	0%
Potassium 3353.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 12.8%

Carbs: 49.4%