Summer Orzo Pasta Salad with Basil Dressing

15 minutes Prep Time
45 minutes Cook Time
4 Servings

This summer Orzo Pasta Salad is the prefect make-ahead dish for barbecues and outdoor entertaining. Packed with grilled summer vegetables, vibrant Red Gold Tomatoes, and a delightful honey-basil dressing, this salad brings all the flavors of summer together beautifully. Ideal for picnics, potlucks, and family gatherings, it’s a refreshing and flavorful addition to any meal.   @kulas_kitchen1    @thefeedfeed

Ingredients

  • 2 zucchinis, cut lengthwise and sliced into half moons
  • 2 bell peppers, color of choice, cut into chunks
  • 1 red onion, cut into chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup orzo pasta
  • 1 cup fresh basil, very finely chopped and packed
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, grated

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained VERY WELL

  • 1/3 cup feta cheese, crumbled

Instructions

Step one

Preheat your oven (or grill) to 425°F. Add the sliced zucchini, bell peppers, and onion to a large baking sheet and drizzle with 2 tablespoons olive oil, the garlic powder, and a generous amount of salt and pepper. Toss to evenly coat the veggies. Roast for 40 minutes, flipping the vegetables halfway through, until they are tender and lightly charred. 

Step two

Meanwhile, cook the orzo according to the package directions until al dente. Drain and set aside.

Step three

To make the dressing, combine fresh basil, 1/3 cup olive oil, balsamic vinegar, honey, Dijon mustard, and garlic cloves in a jar and whisk or shake vigorously to combine. Alternatively, you can skip chopping the basil and garlic and pulse everything in a food processor.

Step four

When ready to assemble, open the can of Red Gold Petite Diced Tomatoes and drain very well. Combine the cooked orzo, drained tomatoes, and grilled veggies in a large bowl. Pour the desired amount of dressing over the top and toss to coat.

Step five

Crumble feta on top of your orzo salad and serve.

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