Grilled Vegetable and Orzo Salad
Grilled Vegetable and Orzo Salad
Prep time:
Cook time:
Total time:
Serves: 6
Grilled Vegetable and Orzo Salad
Ingredients
- 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
Instructions
- COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND LET COOL.
- COOK SQUASH AND ONIONS ON AN OILED GRILL OVER MEDIUM HEAT FOR 5 TO 10 MINUTES OR UNTIL NICELY CHARRED AND SOFTENED.
- LET COOL THEN COARSELY CHOP.
- STIR TOGETHER PASTA, GRILLED VEGETABLES, TOMATOES, SUN-DRIED TOMATOES, OLIVES AND OLIVE BRINE; SET ASIDE.
- WHISK TOGETHER ALL DRESSING INGREDIENTS IN A MEDIUM BOWL.
- ADD TO SALAD AND TOSS WELL TO COAT.
- MAY BE COVERED AND REFRIGERATED UP TO 3 DAYS AT THIS POINT.
- STIR IN BASIL JUST BEFORE SERVING.
- NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 220, FAT: 7G, SATURATED FAT: 1G, TRANS FAT: 0G, CHOLESTEROL: 0MG, SODIUM: 430MG, POTASSIUM: 274MG, CARBOHYDRATES: 33G, FIBER: 2G, SUGAR: 5G, PROTEIN: 6G, VITAMIN A: 8%, VITAMIN C: 20%, CALCIUM: 2%, IRON: 10%
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