This grilled vegetable orzo is destined to be your summer favorite.
Bright, smoky, and full of texture, this orzo salad is simple to make and everyone will ask for seconds.
I’ve been making this again and again — it’s that good.
The best part is how adaptable it is. Use whatever vegetables you have on hand and throw them on the grill. There’s no exact list — choose what you like and what needs to be used up in the fridge.
For flavor, I always include mushrooms, bell peppers and broccoli. They char beautifully and add a great base of taste.
Those are my faves!
Beyond those, I often add cauliflower, zucchini and scallions, and sometimes asparagus or green beans. The grill adds a smoky char that elevates every vegetable, and a splash of balsamic vinegar brightens the whole dish.
If you use a grill, a basket or grill pan makes cooking mixed veggies easier, while thinly sliced mushrooms do especially well cooked on foil so they crisp up and soak in a bit of balsamic. If you don’t have a grill, roasting the vegetables in the oven works wonderfully too.
The smashed feta vinaigrette is the star. It starts as a bright vinaigrette — red wine vinegar, lemon juice, herbs, honey, salt, pepper and garlic — then crumbled feta is smashed into the mixture. Finish with olive oil and you have a creamy, tangy dressing that clings to the orzo and vegetables.
Soft cheeses like feta meld into the dressing in the best way, creating a rich, savory note similar to a blue cheese vinaigrette but lighter and summery.
More great news:
You can make this ahead. It keeps beautifully in the fridge for up to 24 hours — in fact, the flavors deepen and meld, making it an excellent make-ahead dish for gatherings. Serve it warm, at room temperature, or chilled.
For weeknight dinners I serve it warm, tossing grilled vegetables with the cooked orzo and vinaigrette right before eating. For picnics or potlucks, serve at room temperature or chilled — both are excellent.
Enjoy this salad on its own, pair it with a simple green salad, or serve it alongside grilled chicken or salmon. You can also add protein directly to the dish — chicken, beans, or chickpeas all work well. Double the dressing if you want extra to drizzle on leftovers.
Grilled Vegetable Orzo with Smashed Feta Vinaigrette
Grilled Vegetable Orzo with Smashed Feta Vinaigrette
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Ingredients
- 1 pound orzo pasta
- 12 ounces shiitake mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 bell peppers, chopped
- 4 green onions
- 1 medium zucchini, cut into rounds or spears
- olive oil for drizzling
- balsamic vinegar for drizzling (optional)
- salt, pepper and garlic powder for seasoning
- crumbled feta for serving
- fresh herbs, like dill and chives, for serving
smashed feta vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 2 teaspoons honey
- salt and pepper
- ⅓ cup crumbled feta cheese
- ½ cup extra virgin olive oil
Instructions
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Note: There’s no wrong way to prepare the vegetables. Cut them large enough so they won’t fall through the grill grates, and use whatever you enjoy most.
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Preheat the grill to high. Make the dressing first and set it aside.
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Bring a large pot of salted water to a boil and cook the orzo according to package directions, usually about 8 minutes for al dente. If the orzo finishes before the vegetables, toss it with a spoonful of olive oil to prevent sticking.
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Toss vegetables with olive oil and season with salt and pepper. If you like, add 1 to 2 tablespoons balsamic vinegar for extra brightness. Use grill baskets or trays for small pieces, or place larger pieces directly on the grill.
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For sliced mushrooms, place them on a sheet of foil, drizzle with olive oil and 1 to 2 tablespoons balsamic, and season with pepper and garlic powder. Wait to salt until after they cook to retain moisture.
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Grill the vegetables 10 to 15 minutes, turning every few minutes so they char evenly. Cooking time varies with size, so check frequently.
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When vegetables are done, combine them in a large bowl with the cooked orzo. Pour the smashed feta vinaigrette over the mixture and toss to coat. Add extra feta, dill or chives if desired. Serve immediately or chill — this keeps for up to 24 hours and leftovers are excellent.
smashed feta vinaigrette
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Whisk together vinegar, lemon juice, honey, salt, pepper, and chopped herbs in a bowl. Add the crumbled feta and smash some into the mixture with a spoon or whisk. Whisk in the olive oil until combined. Store in the fridge if making ahead; whisk or shake before using if it separates.
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Holy. Flavor.