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orzo pasta salad with grilled confetti vegetables and feta



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  • Carbohydrates: 753.0
  • Fats: 57.0
  • Dietary Fiber: 29.0
  • Minerals: 50.0
  • Proteins: 43.0
  • Vitamins: 46.0
  • Water: 28.0


  1. In a large pot
  2. Bring about 4 cups of salted water to a boil
  3. Add orzo pasta and cook according to package directions
  4. About 6-8 minutes
  5. Until al dente
  6. Drain and rinse under cold water
  7. Let orzo sit in colander to drain well
  8. Transfer to a large bowl and toss with about 2 tsp olive oil to prevent sticking
  9. Set aside
  10. In a small bowl
  11. Whisk together olive oil
  12. Oregano
  13. Lemon juice
  14. Lemon peel
  15. Salt and pepper until well combined
  16. Set aside
  17. Preheat a barbeque or grill to medium-high heat
  18. Brush zucchini strips and yellow pepper with a little olive oil
  19. Place these
  20. Along with corn
  21. On barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender
  22. Remove and set aside on a baking tray to cool
  23. Once cool
  24. Cut the kernels off of the corn husks and chop the zucchini and yellow peppers into -inch pieces
  25. To the orzo pasta
  26. Add the zucchini
  27. Yellow pepper
  28. Corn
  29. Cherry tomatoes
  30. Feta and pine nuts
  31. Drizzle over lemon vinaigrette and toss gently to combine
  32. Garnish with torn basil leaves
  33. In a hurry ? chop zucchini and yellow pepper into -inch dice
  34. Place in large bowl along with cherry tomatoes and 1 cup corn
  35. Toss with 1 tbsp olive oil and season the vegetables with salt and pepper
  36. Spread evenly onto a baking sheet
  37. Bake until lightly browned
  38. About 10 to 15 minutes
  39. Set aside and let cool to room temperature and then toss with orzo salad as above

Step 22

Total Time in Minute 35

Ingredients Count 14

cooking orzo pasta salad with grilled confetti vegetables and feta

See More Relate Photo


Orzo pasta

Olive oil

Dried oregano leaves

Lemon juice

Lemon peel




Yellow peppers

Ears of corn

Cherry tomatoes

Feta cheese

Pine nuts

Basil leaves

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