Vegan Orzo Pasta Salad with Grilled Veggies
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Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. Perfect side for BBQs and pool parties!
I have to admit that I have dabbled in one or two deli salads in my lifetime. Gross to think about now, but they were pretty tasty back in the day.
Chances of finding a vegan salad at a traditional grocery store deli are slim to none, which gives us even more of a reason to make them ourselves. Not to mention, homemade always tastes better (and is probably better for you).
The stars of this salad are the grilled veggies – zucchini, tomatoes and artichoke hearts. They add a great texture, lots of flavor and plenty of healthy benefits. Make this salad for your next BBQ or beach get together. It is sure to be a hit.
Need more salad inspo? Check out my Caprese Salad or Chopped Salad with Tofu Feta.
Vegan Orzo Pasta Salad with Grilled Veggies
Ingredients
FOR THE GRILLED VEGGIES
- 1 medium zucchini sliced in 4 pieces, lengthwise
- 10 oz package cherry tomatoes cut in half
- 1 tsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
FOR THE DRESSING
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic diced
- 1 tsp dried oregano
- 1/2 tsp lemon pepper
- red pepper flakes a pinch (optional)
FOR THE SALAD
- 1 cup dried orzo cooked
- 6 oz grilled artichoke hearts in oil drained and chopped
- 3 cups arugula
Instructions
- Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. Heat an outdoor grill or indoor griddle to medium-high heat. Transfer tomatoes to a piece of foil before placing on the grill – place zucchini slices directly on grill. Cook until tomatoes begin to burst and zucchini has grill marks on both sides (approx. 8 minutes). Remove from the grill and set aside to cool.
- While the veggies are cooling, bring a pot of water to a boil and add orzo. Cook according to package instructions. Drain and rinse with cold water. Set aside until ready to use.
- To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.
- To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.*
Notes
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Made this as a side for our Easter dinner and it was a fast family favorite! I added sliced Kalamata olives to it and did a mix of baby spinach and arugula. I think I’ll be using the dressing as a regular on my dinner salads, too. Thank you.
Thanks so much Kim! Sounds like you had some great additions!
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Absolutely delicious! I threw in some left-over grilled sweet potato and it was so good! Saving this one for sure!
Awesome! Sweet potato sounds like a great way to bulk up this salad!