Grilled Orzo Salad

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Grilled Orzo Salad

If you love orzo salad, you will love this recipe, especially with the added deliciousness of grilled vegetables.

  • Duration
  • Cook Time
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  • 4 ServingsServings


  • 1 1/2 cups (6 ounces) pattypan squash, sliced 1/2-inch thick
  • 1 1/2 cups (6 ounces) zucchini, sliced lengthwise 1/2-inch thick
  • 5 oz radicchio, quartered
  • 1 1/2 Tbs olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 2 1/2 cups (1 pound) cooked orzo pasta, cooled to room temperature
  • 2/3 cup sliced olives
  • 2 Tbs red wine vinegar
  • 2 1/2 tsp balsamic vinegar
  • 1 Tablespoon Minced shallots
  • 2 teaspoons chopped thyme
  • 1/4 cup chopped basil
  • 1/4 cup (2 ounces) Goat cheese, crumbled
  • 1/2 cup (1 1/2 ounces) Toasted sliced almonds



1 In a large mixing bowl, toss squash, zucchini and radicchio with 1/2 Tablespoon of olive oil and season with salt and pepper.
2 Grill vegetables over medium-high heat for 2-3 minutes per side until marked and tender. Transfer to a clean cutting board and allow to cool slightly.
3 When cooled, dice squash and zucchini into 1/4-inch pieces and shred raddichio into 1/4-inch strips (removing the core), then place into a large mixing bowl.
4 Toss in orzo and California Ripe Olives and set aside. In a small mixing bowl, whisk together remaining olive oil, red wine vinegar, balsamic vinegar, shallots and thyme.
5 Pour into vegetable and pasta mixture and stir until evenly combined. Mix in basil, goat cheese and almonds just before serving.

Source: California Olive