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  • Writer's pictureCheryl Ferguson

Orzo Salad

This great summer salad comes to us from Elizabeth Orsini’s “From Garden to Grill” cookbook. Orzo is one of those things I hardly ever use, and then when I finally do I wonder why I don't use it more often! This is a great way to feature those fresh garden veggies and allow the grilled flavor to speak for itself. Enjoy!


8 oz orzo

1 medium or 2 small zucchini, cut in half lengthwise (I used yellow, but green would be great also!)

1 medium red onion cut into quarters

4 Tbsp olive oil, divided

Salt and pepper

2 Tbsp lemon juice

4 oz vegan cheese (I used my homemade vegan feta, which I had prepared for another recipe)

1 cup grape tomatoes, each cut in half

Fresh basil leaves, torn or chopped

¼ cup toasted pine nuts (optional – I left these out)


Cook orzo according to package and drain. Set aside.

Cut the zucchini lengthwise and quarter the onion. Brush zucchini and onion with olive oil and season with salt and pepper.

Place zucchini and onion on grill set to medium heat.

Grill the veggies until they are tender and show grill marks.

While the veggies are grilling, prep the tomatoes and basil.

In a small bowl, mix the lemon juice and 1 Tbsp of the olive oil until blended.

After the veggies are grilled, cut them into bite-sized pieces.

Combine orzo, grilled veggies cut into pieces, cheese, tomatoes and basil.

Add the lemon juice dressing and stir. If using pine nuts, sprinkle them on the top of the salad.

This was a great salad that I would definitely bring to a potluck or picnic. I may experiment with other dressings (might be great with a balsamic dressing) to add more flavor.

Vegan rating: ⭐⭐⭐⭐⭐ Easy, delicious, healthy…what else can a hungry vegan want?

Carnivore rating: ⭐⭐⭐ “A little bland, but ok.”

Kid rating: ⭐⭐⭐ “It’s ok. Just ok.”

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