Orzo salad with grilled peppers and zucchini

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10 min


10 cups (2.5 L)

* PLUS Cooking time: 8 minutes, Grilling Time: 6 minutes

Jump-start this pasta salad by dressing it the night before, then stir in grilled veggies and dill at the party.


  • 2 cups orzo pasta
  • 1/3 cup freshly squeezed lemon juice
  • 2 garlic cloves , minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 pint cherry or grape tomatoes
  • 2 bell peppers , red and yellow
  • 2 zucchini
  • olive oil
  • 1/3 cup coarsely chopped fresh dill


  • Bring a large saucepan of water to a boil over high heat. Stir in orzo. Boil, uncovered, about 8 minutes. Meanwhile, in a large bowl, whisk lemon juice with garlic, salt and pepper. Whisk in oil. Slice tomatoes in half, then add to dressing. When orzo is cooked, drain well. Add to bowl with dressing and stir to mix. Leave at room temperature while continuing with recipe or refrigerate overnight.
  • Oil grill and heat barbecue to medium-high. Slice peppers into quarters. Slice zucchini in half lengthwise. Lightly brush veggies with a little oil, then place on grill. Barbecue, uncovered, turning often, until peppers are lightly charred and zucchini are tender, 6 to 8 minutes. Remove to a cutting board, then coarsely chop. Stir into orzo mixture with dill. Taste and add more salt or dill, if you wish. Serve right away or leave at room temperature up to 3 hours. Salad will keep well, covered and refrigerated, overnight.

Nutrition (per serving)

  • Calories
  • 179,
  • Protein
  • 5 g,
  • Carbohydrates
  • 30.4 g,
  • Fat
  • 4.4 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 235 mg.