Grilled Vegetable Orzo Pasta Salad
Healthy, Make Ahead, Pasta, Salads, Side dish
1 1/4 cups uncooked orzo pasta, wheat or gluten-free
1 cup chopped cherry tomatoes
1 clove minced garlic
extra virgin olive oil spray
1 small red onion, quartered
1 red bell pepper, seeded and sliced into 4 pieces
1 yellow bell pepper, seeded and sliced into 4 pieces
1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds
black pepper, to taste
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup chopped basil
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.
Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
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.
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Toss with the remaining olive oil and vinegar and top with chopped basil.
267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7