Vegan Orzo Pasta Salad with Grilled Veggies

Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. Perfect side for BBQs and pool parties!

I have to admit that I have dabbled in one or two deli salads in my lifetime. Gross to think about now, but they were pretty tasty back in the day.

Chances of finding a vegan salad at a traditional grocery store deli are slim to none, which gives us even more of a reason to make them ourselves. Not to mention, homemade always tastes better (and is probably better for you).

The stars of this salad are the grilled veggies – zucchini, tomatoes and artichoke hearts. They add a great texture, lots of flavor and plenty of healthy benefits. Make this salad for your next BBQ or beach get together. It is sure to be a hit.

Need more salad inspo? Check out my Caprese Salad or Chopped Salad with Tofu Feta.

Vegan Orzo Pasta Salad with Grilled Veggies

Servings: 6

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. Perfect side for BBQs and pool parties!

4.67 from 3 ratings

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Ingredients

FOR THE GRILLED VEGGIES

• ▢ 1 medium zucchini sliced in 4 pieces, lengthwise
• ▢ 10 oz package cherry tomatoes cut in half
• ▢ 1 tsp olive oil
• ▢ 1 tsp dried oregano
• ▢ salt and pepper to taste

FOR THE DRESSING

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 clove garlic diced
• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp lemon pepper
• ▢ red pepper flakes a pinch (optional)

FOR THE SALAD

• ▢ 1 cup dried orzo cooked
• ▢ 6 oz grilled artichoke hearts in oil drained and chopped
• ▢ 3 cups arugula

Instructions

 

• Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. Heat an outdoor grill or indoor griddle to medium-high heat. Transfer tomatoes to a piece of foil before placing on the grill – place zucchini slices directly on grill. Cook until tomatoes begin to burst and zucchini has grill marks on both sides (approx. 8 minutes). Remove from the grill and set aside to cool.
• While the veggies are cooling, bring a pot of water to a boil and add orzo. Cook according to package instructions. Drain and rinse with cold water. Set aside until ready to use.
• To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.
• To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.*

Notes

*You will probably have more dressing than you need. Reserve remaining dressing for leftovers as the pasta will absorb some of the dressing.

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