Grilled greek orzo salad

Delight in the vibrant flavors of this grilled Greek orzo salad. Feta cheese, olives, and fresh vegetables create a delicious symphony of taste.

Ingredients:

• 1 medium zucchini
• 1 red bell pepper
• 1/2 large red onion
• 5 tablespoons olive oil, divided
• sprinkle of kosher salt and grind of pepper
• 1 cup orzo pasta
• 1/2 cup kalamata olives, pitted and halved
• 1 cup cherry or grape tomatoes (I used red and yellow grape tomatoes)
• 3-4 green onions, sliced
• 1/4 cup parsley, chopped
• 110g feta cheese, diced
• zest and juice of one lemon
• 1/4 cup olive oil
• 2 teaspoons dijon mustard
• 2 cloves garlic, minced
• 3/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Fill a pot halfway with water and add a teaspoon of salt. Bring the water to a boil and add the orzo pasta. Cook for 9-10 minutes while stirring occasionally for al dente texture, or follow the instructions on the package. After cooking, rinse the orzo with cold water to halt the cooking process and then drain the water. Set the orzo aside for later use.
2. Preheat the grill to a high temperature, around 230 °C. Put the red pepper directly onto the grill grates.
3. Cut the zucchini into round slices, approximately 1/2-3/4" thick crosswise. Cut the red onion into 1" chunks.
4. When grilling, skewer the zucchini slices (inserting the skewer through the thinner side to ensure more of the flesh can grill properly). Thread the onion layers onto skewers without packing them too tightly. Brush 2 tablespoons of olive oil over the zucchini and onion, then season with salt and pepper.
5. In a large mixing bowl, combine the orzo, grilled red pepper, zucchini, onion, olives, tomatoes, green onions, parsley, and feta cheese. Toss the ingredients together until well mixed.
6. In a small bowl, mix together the lemon zest, lemon juice, olive oil, Dijon mustard, garlic, oregano, kosher salt, and black pepper to make the dressing. Whisk the ingredients until well combined. Pour the dressing over the orzo salad and toss everything together to coat evenly. Serve the salad chilled or at room temperature.

Summary:

• Calories: 2084 kcal
• Fat: 157 g
• Protein: 39 g
• Carbs: 144 g
• Potassium: 1990 mg
• Magnesium: 190 mg