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Orzo Pasta Salad With Grilled Confetti Vegetables and Feta Recipe

Orzo Pasta Salad With Grilled Confetti Vegetables and Feta Recipe

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Orzo Pasta Salad With Grilled Confetti Vegetables and Feta

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Ingredients:

Serving

3 cups orzo pasta
2 tsp olive oil
1/2 cup olive oil
1 tsp dried oregano leaves
3 tbsp lemon juice
1 tbsp lemon peel
2 tsp salt
1/2 tsp pepper
2 small zucchini , sliced lengthwise into 1/2-inch (1 cm)
2 yellow peppers, quartered
3 large ears of corn, husked and wrapped in tinfoil
1 cup cherry tomatoes , sliced in half lengthwise
1 1/2 cups feta cheese, crumbled
1/2 cup toasted pine nuts
1/2 cup basil leaves , torn

Directions:

In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into 1/2-inch (1 cm) pieces.
To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
In a hurry? Chop zucchini and yellow pepper into 1/2-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	411.97 Kcal (1725 kJ)
Calories from fat	291.98 Kcal
		% Daily Value*
Total Fat	32.44g	50%
Cholesterol	29.47mg	10%
Sodium	963.17mg	40%
Potassium	388.27mg	8%
Total Carbs	23.8g	8%
Sugars	5.13g	21%
Dietary Fiber	3.16g	13%
Protein	9.65g	19%
Vitamin C	95.6mg	159%
Iron	1.3mg	7%
Calcium	155.6mg	16%

Amount Per 100 g
Calories	161.16 Kcal (675 kJ)
Calories from fat	114.22 Kcal
		% Daily Value*
Total Fat	12.69g	50%
Cholesterol	11.53mg	10%
Sodium	376.77mg	40%
Potassium	151.88mg	8%
Total Carbs	9.31g	8%
Sugars	2.01g	21%
Dietary Fiber	1.23g	13%
Protein	3.78g	19%
Vitamin C	37.4mg	159%
Iron	0.5mg	7%
Calcium	60.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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