Grilled Vegetable and Orzo Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
Orzo resembles rice, but is really a rice shaped pasta. A tangy vinaigrette adds plenty of flavor, without the fat. Make ahead.
  • 1 (1-lb ) box orzo pasta
  • 1 each zucchini and yellow squash, sliced ¼-inch thick
  • 1 red onion, sliced ½ inch thick
  • 1 (14.5 oz) can diced tomatoes, well drained
  • ½ cup chopped, smoked sun-dried tomatoes
  • ½ cup mixed pitted olives, plus ¼ cup olive brine from jar (or to taste)
  • ½ cup lightly packed snipped basil
  • Tomato Lemon Vinaigrette:
  • ⅓ cup tomato paste
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon sea salt
  • Freshly ground pepper to taste
  1. Cook pasta according to package directions; drain and let cool.
  2. Cook squash and onions on an oiled grill over medium heat for 5 to 10 minutes or until nicely charred and softened.
  3. Let cool then coarsely chop.
  4. Stir together pasta, grilled vegetables, tomatoes, sun-dried tomatoes, olives and olive brine; set aside.
  5. Whisk together all dressing ingredients in a medium bowl.
  6. Add to salad and toss well to coat.
  7. May be covered and refrigerated up to 3 days at this point.
  8. Stir in fresh basil just before serving.
Cooking time includes cooking Orzo.
Nutrition Information
Calories: 220 Fat: 7g Saturated fat: 1g Carbohydrates: 33g Sodium: 430mg Fiber: 2g Protein: 6g
Recipe by Defeat Diabetes Foundation at