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The vegan macaroni salad comes with grilled vegetables from the farmers’ market, which is great as a side dish or a meatless staple.
Orzo Pasta Salad with Roasted Vegetables
This delicious pasta salad is made with grilled vegetables, fresh tomatoes, basil, vinegar and oil. This is a relaxing lunch that can be prepared a week in advance or used as a side dish with any food you are grilling.Some other Orzo recipes you should try are this Zucchini and Tomato Orzo with Broccoli Shrimp Shrimp.
This 3-piece bakeware (Imitation link) The kit is perfect for grilling vegetables throughout the summer.
Is it barley pasta?
Yes it is! Orzo is a rice-shaped pasta that you can cook in a pot of boiling water. Since we added it to cold salads for this recipe, drain the Orzo in cold water.
Orzo salad ingredients:
I use fresh vegetables, which I found from Orzo salad at the farmers’ market, but if you find something delicious on the market, you can always replace any of them.
- Cherry tomatoes
- Shallots
- Yellow bell pepper
- Red bell pepper
- summer pumpkin
I grilled all the vegetables in the roasting basket, except for the tomatoes. If you don’t have a grill, a grill pan or chicken grill can also work well.
How long can Orzo salad last in the refrigerator?
This Orzo salad will keep in the refrigerator for four to five days and is perfect for preparing meals.
Variety:
- You can replace Orzo with other types of small pasta, such as elbow, culinary or Orecchiette.
- Add goat cheese or feta cheese to the salad.
- Exchange zucchini for zucchini.
- Feel free to replace cherry tomatoes and grape tomatoes.
- If you need extra vegetables, you can add some chopped spinach.
- If you want more fresh herbs, use parsley or oregano.
More pasta salad recipes you will like:
Orzo Pasta Salad with Roasted Vegetables
The Orzo Macaroni Salad comes with grilled vegetables from the farmers’ market, which is perfect as a side dish or a meatless staple.
- 1 1/4 cup Uncooked barley pasta, No wheat or gluten
- 1 piece cup Chopped cherry tomatoes
- 1 piece clove Minced garlic
- Extra virgin olive oil spray
- 1 piece Small red onions, Camp
- 1 piece Red bell pepper, Cut the seeds into 4 pieces
- 1 piece Yellow bell pepper, Cut the seeds into 4 pieces
- 1 piece Big, 10 ounces of zucchini, cut into 1/4 inch thick rounds
- Coarse salt
- Black pepper, To taste
- 2 pcs Tablespoon Red wine vinegar
- 3 Tablespoon Extra virgin olive oil
- 1/4 cup Chopped basil
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Sasaki cooked in brine according to package instructions; drain and rinse with cold water, transfer to a large bowl, and mix with tomatoes and a tablespoon of oil and garlic.
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At the same time, spray onions, green peppers and zucchini with olive oil; season with 1 teaspoon of salt and black pepper to taste.
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Place the vegetables on the grill on the oiled stove, cover the pan (or roast 4 inches from the flame) for 10-12 minutes, or until lightly charred and soft, half a turn.
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Place on a cutting board to cool slightly, then cut into 1/2-inch pieces.
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Sprinkle with the remaining olive oil and vinegar, and then add chopped basil.
service: 1 piece1/3 cup, Calories: 267Kcal, Carbohydrates: 39.5G, protein: 6.5G, fat: 9G, Saturated fat: 1 pieceG, sodium: 6Milligrams, fiber: 4G, sugar: 4.5G
Blue smart points: 7
Green smart points: 7
Purple smart points: 7
Keywords: Summer simple pasta salad, orzo, vegan pasta salad, vegetarian pasta salad
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