This lovely Mediterranean orzo salad is rich with basil, grilled vegetables and tender fresh mozzarella cheese. The combination of vegetables, vinaigrette and fresh basil is a perfect base for the orzo and the cheese.

Cooking Light
Source: 400 Calorie Recipes


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400 degrees F to 450 degrees F). Sprinkle eggplant evenly on both sides with 1/4 teaspoon of the salt; arrange in an even layer on a rimmed baking sheet lined with paper towels. Let stand 10 minutes; pat dry.

  • Lightly coat eggplant, asparagus, zucchini, and bell pepper with cooking spray; arrange on oiled (with cooking spray) grates; grill, uncovered, until softened and lightly charred, 4 to 6 minutes, turning once halfway through cook time. Remove from grill; let cool 5 minutes.

  • Meanwhile, whisk together pesto, vinegar, oil, and remaining 1 teaspoon salt in a medium bowl until combined.

  • Cut grilled vegetables into 1/2-inch pieces; add to pesto mixture in bowl. Add orzo, mozzarella, and tomatoes; toss to coat. Spoon mixture evenly into 6 bowls; sprinkle with basil, and serve.

Nutrition Facts

327 calories; protein 14g 28% DV; carbohydrates 30g 10% DV; dietary fiber 9g 36% DV; sugars 6g; fat 18g 28% DV; saturated fat 7g 35% DV; sodium 511mg 20% DV.