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!
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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