Garden Vegetable Orzo Salad (vegan)
This Garden Vegetable Orzo Salad is the perfect way to enjoy the flavors of summer. Made with zucchini, yellow squash, sweet corn, cherry tomatoes, fresh basil, cannellini beans, and orzo, it's a light, colorful vegan pasta salad that's always a crowd favorite.
Servings: 8 side dish servings
Calories: 221kcal
Equipment
- 1 BBQ
- 1 large bowl *For the pasta salad
- 1 medium-sized saucepan *To cook the pasta
Ingredients
- 1 cup dry orzo
- 2 ears of corn
- 1 zucchini, end cut off, sliced lengthwise
- 1 yellow squash, ends cut off, sliced lengthwise
- ½ large white onion, peeled and sliced
- 1 can (15.5oz) Cannellini beans, washed and drained
- 3 tablespoons avocado oil *To roast the vegetables in
- 2 teaspoons sea salt
- ½ teaspoon pepper
- 1 cup cherry tomatoes, sliced in 1/2
- ¼ cup fresh minced basil
- ½ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil *To toss into the finished salad
Instructions
- Cook the orzo according to the package instructions. Drain well, then drizzle with a splash of olive oil and gently toss to coat, preventing the pasta from sticking together. Set aside to cool while you prepare the remaining ingredients.
- Place the sliced onion, zucchini, yellow squash, and ears of corn on a baking sheet. Drizzle with avocado oil and gently toss until evenly coated. Do not season with salt and pepper, as salt can draw out moisture and prevent the vegetables from caramelizing.Transfer the vegetables to a preheated grill. Cook the zucchini and yellow squash for 2-3 minutes per side, or until tender with beautiful grill marks. Rotate the corn every minute to evenly char all sides, and flip the onion slices every 1-2 minutes until tender and lightly caramelized. As each vegetable finishes cooking, transfer it back to the baking sheet and allow everything to cool before chopping and assembling the salad.
- Cut the corn kernels from the cob and chop the grilled zucchini, yellow squash, and onion into bite-sized pieces. Add the cooled orzo, grilled vegetables, corn, cherry tomatoes, cannellini beans, fresh basil, garlic powder, olive oil, salt, and black pepper to a large serving bowl. Gently toss until everything is evenly coated. Taste and adjust the seasonings as needed. Enjoy immediately or refrigerate for about an hour to allow the flavors to meld before serving.
Notes
Storage:
Store this orzo salad in an airtight container and keep it in the fridge. It will last 3-4 days in the fridge. I do not recommend freezing this pasta.
Tips and Modifications:
Choose fresh summer vegetables: This salad tastes best when made with fresh, in-season zucchini, yellow squash, corn, tomatoes, and basil. Peak-season produce will give you the most flavor.
Don't overcook the vegetables: Grill the vegetables just until they're tender with light char marks. Overcooking can make them too soft and take away from the texture of the salad.
Let the ingredients cool: Allow the grilled vegetables and orzo to cool before mixing everything together. This helps keep the tomatoes and basil fresh and vibrant.
Taste before serving: Give the salad one final taste before serving and adjust the salt, pepper, or olive oil as needed.
Add more protein: Turn this side dish into a complete meal by adding grilled tofu.
Add red pepper flakes for a heat kick.
Make it cheesy: If you aren't dairy-free, sprinkle crumbled feta or freshly grated Parmesan over the top before serving. For a vegan option, add your favorite dairy-free feta.
Finish with extra flavor: Just before serving, garnish with more fresh basil, a drizzle of extra virgin olive oil, toasted pine nuts, or a squeeze of fresh lemon juice for an extra burst of flavor.
Nutrition
Serving: 1.25cups | Calories: 221kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 709mg | Potassium: 288mg | Fiber: 5g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg