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Grilled Vegetable and Orzo Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

Vinaigrette:

  • 1/2 C chopped fresh basil leaves
  • 3 Tbsp olive oil
  • 2 tsp grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 1/8 tsp salt
  • 1/4 tsp pepper

Vegetables and Orzo:

  • 1 large red onion sliced into 1/2 inch thick rounds and left intact (you will only need 2 rounds).
  • 2 red bell peppers stemmed, seeded, and cut into 4 pieces lengthwise
  • 2 small zucchini halved lengthwise
  • vegetable oil spray
  • 1 C dry orzo pasta
  • 2 oz crumbled feta cheese

Instructions
 

Vinaigrette:

  • Whisk together all the ingredients for the vinaigrette in a small bowl and set aside.

Vegetables and Pasta:

  • Thread skewers through the onion rounds side to side, horizontally, so as to hold the rings together while grilling. Lightly coat onions, peppers and zucchini with cooking spray and lightly salt and pepper them.
  • Heat grill to high. Clean grill grates. Once heated reduce heat to medium and place vegetables on the grill. Cook until spotty charred on both sides and vegetables are tender, flipping occasionally, about 10-15 minutes. Transfer vegetables to carving board and cut into 1 inch pieces.
  • Meanwhile bring salted water to a boil. Add orzo and cook, stirring often, until tender, per package directions. Drain.
  • Add pasta to a large bowl and mix with the vinaigrette. Add vegetables to the bowl and gently combine. Season with salt and pepper to taste and top with feta cheese.
  • Serve hot, or warm as a pasta salad.
  • Enjoy!