Recipes -> Grilled Vegetable and Orzo Salad
Prep time: 25 minutes, Cook time: 20 minutes
Orzo resembles rice, but is really a rice shaped pasta. Drizzling a tangy vinaigrette adds plenty of flavor, without the fat.
Salad:
- 1 (1-lb.) box orzo pasta
- 1 each: zucchini and yellow squash, sliced 1/4-inch thick
- 1 red onion, sliced 1/2-inch thick
- 1 (14.5-oz.) can diced tomatoes, well drained
- 1/2 cup chopped, smoked sun-dried tomatoes
- 1/2 cup mixed pitted olives, plus 1/4 cup olive brine from jar (or to taste)
- 1/2 cup lightly packed snipped basil
Tomato Lemon Vinaigrette:
- 1/3 cup tomato paste
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- Freshly ground pepper to taste
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%