Summer Vegetable and Pasta Salad

Name: Summer Vegetable and Pasta Salad
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 ear corn, husked; 1 zucchini squash, sliced into rounds; 1 yellow squash, sliced into rounds; 1 bell pepper, sliced; 1 tablespoon olive oil; salt and freshly ground black pepper to taste; 1 cup orzo pasta; ¼ cup chopped Kalamata olives; ¼ cup diced onion; ¼ cup chopped fresh parsley; ¼ cup chopped fresh mint; ¼ cup crumbled feta cheese; ¼ cup lemon juice; ¼ cup extra-virgin olive oil

Suzan Najjar Website

Share This Recipe

This summer grilled vegetable pasta salad is perfect for a potluck. The roasted vegetables give the flavor of a summer barbeque and the fresh parsley and mint add a brightness to the salad. The orzo makes it hearty enough for a nice lunch. Add rotisserie chicken for extra protein and you've got a complete meal. Bring it to your next party and wait for your friends to request your recipe!

Print recipe

Servings: 4

Ready in: 50min PT50M
Prep time: 20min
Cook time: 30min

Ingredients

1 ear corn, husked
1 zucchini squash, sliced into rounds
1 yellow squash, sliced into rounds
1 bell pepper, sliced
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1 cup orzo pasta
¼ cup chopped Kalamata olives
¼ cup diced onion
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup crumbled feta cheese
¼ cup lemon juice
¼ cup extra-virgin olive oil

Directions

Preheat a stovetop grill over medium-high heat.
Cook corn on hot grill, turning every 5 minutes until kernels are tender, 15 to 20 minutes. Let corn cool completely. Carefully slice corn from the cob.
Toss zucchini, yellow squash, and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Cook on stovetop grill until tender, 2 to 3 minutes per side; transfer to a cutting board to cool. Cut vegetables into bite-size pieces.
Bring a pot of salted water to a boil. Cook orzo in boiling water until tender, about 10 minutes; drain and rinse with cold water to chill.
Mix orzo, olives, onion, parsley, mint, feta cheese, lemon juice, and olive oil together in a bowl; add the grilled corn and vegetables and stir. Season with salt and pepper.

Mealthy tip:

This recipe is so versatile because you can substitute your favorite seasonal vegetables. An easy variation would be to use diced tomato and cucumber instead of the grilled vegetables. Try queso fresco or Cotija cheese instead of the feta cheese. Any pasta will work here too; fusilli or rotini would be a great substitution. Use a gluten-free pasta or rice to make it a gluten-free meal.

Tagged:

Salads Weeknight Lunch Grill Picnic Mediterranean Zucchini Stovetop Orzo Pasta Yellow Squash Vegetarian Feta Cheese No Meat Frying Pan

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Jen the Mighty says:

I love grilling corn on the cob and adding it to anything, so pairing it with summer squash in an orzo salad was a real treat. I can totally see myself using sun-dried tomatoes in here as well for even more flavor.

Laura Griffin says:

This summer vegetable pasta salad is light and delicious. I am obsessed with orzo pasta and it goes perfect in this dish. Perfect for potlucks or other casual gatherings, or for a light lunch or dinner.