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 test

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; carbohydrates 30g; dietary fiber 9g; sugars 6g; fat 18g; saturated fat 7g; sodium 511mg.

Reviews (1)

Rating: 5 stars
This has got to be one of the best dishes I have ever eaten! Tastes as though it was made in a fancy restaurant and so easy to make. I forgot to pick up eggplant, this is the only ingredient change. The textures and flavor are indescribable and all of the vegetables packed into this, you'll be sorry if you don't try this recipe! Read More