Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad: Savor the flavors of summer with this refreshing salad featuring grilled veggies, garlic-lemon dressing, and tangy feta cheese. Try it tonight!

Summer just got a whole lot brighter with this vibrant Grilled Vegetable Orzo Salad! This flavorful fusion of al dente orzo, colorful grilled veggies, and tangy dressing is the perfect side dish or light lunch for warm weather gatherings and outdoor adventures.

Ready Time

40 mins


7 servings


  • 2 cups orzo pasta
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced red onion
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 2 ounces crumbled feta cheese (optional)
  • Fresh parsley, chopped (optional)


Preheat your grill to medium-high heat. Cook the orzo pasta according to package instructions until al dente, then set aside to cool.

In a large bowl, whisk together olive oil, garlic, lemon juice, Dijon mustard, salt, and pepper to make the dressing.

In a separate bowl, whisk together the chopped red and yellow bell peppers, cherry tomatoes, sliced red onion, zucchini, and yellow squash. Grill the vegetables for about 5-7 minutes on each side, or until they’re tender and slightly charred.

In a large serving bowl, combine the cooked orzo pasta, grilled vegetables, and dressing.

Toss everything together until well combined. If using feta cheese, crumble it on top of the salad and sprinkle with chopped parsley if desired.

Toss again to combine and serve warm or at room temperature.


Make sure to cook the orzo pasta al dente, as it will continue to cook a bit after draining, and you want it to still have a bit of bite.

For the dressing, you can adjust the amount of lemon juice to your taste – if you prefer a stronger or weaker lemon flavor.

If you’re using feta cheese, feel free to crumble as much or as little as you like on top of the salad.

Don’t be afraid to add other toppings or mix-ins of your choice to make the salad your own – some chopped nuts or diced avocado would be great additions! Grilling the vegetables will give them a nice smoky flavor, but if you don’t have a grill or prefer not to grill, you can simply roast the vegetables in the oven with some olive oil and seasoning until tender and lightly caramelized.

This salad is perfect for a summer potluck or barbecue, as it’s easy to scale up or down depending on the number of guests, and it’s best served at room temperature or slightly warm.

You can also make the salad ahead of time and store it in the fridge for up to a day, but wait to add the feta cheese and parsley until just before serving.

Nutrional Value

  • Calories: 420
  • Protein: 10g
  • Fat: 20g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Carbohydrates: 50g
  • Fiber: 6g
  • Sugar: 10g
  • Sodium: 250mg
  • Potassium: 450mg
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 100% of the DV
  • Calcium: 10% of the DV
  • Iron: 15% of the DV
Grilled Vegetable Orzo Salad
Grilled Vegetable Orzo Salad

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