Grilled Vegetable Orzo Salad
You can never have too many side dish recipes, so give Grilled Vegetable Orzo Salad a try. This recipe makes 8 servings with 220 calories, 6g of protein, and 13g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have lemon-pepper seasoning, balsamic vinegar, lemon juice, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cook orzo according to package directions.
Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients.
Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, uncovered, 3-4 minutes or until desired doneness, turning occasionally.
When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine.
Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.