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Orzo pasta salad

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 1.25 cups uncooked orzo pasta wheat or gluten-free
  • 1 cup chopped cherry tomatoes
  • 1 clove minced garlic
  • 1 spray extra virgin olive oil spray
  • 1 onion red onion small, quartered
  • 1 pepper red bell pepper seeded and sliced into 4 pieces
  • 1 pepper yellow bell pepper seeded and sliced into 4 pieces
  • 1 zucchini large zucchini 10 ounce, sliced into 0.25 inch thick rounds
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper to taste
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 0.25 cup chopped basil

Method
 

Preparation Steps
  1. 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.
  2. Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
  3. 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.
  4. Set aside on a cutting board to cool slightly, then dice into 0.5-inch pieces.
  5. Toss with the remaining olive oil and vinegar and top with chopped basil.