Name: Whole-Grain Orzo & Grilled Vegetable Salad
Prep time: 15 min
Total time: 25 min
Ingredients: 1 medium eggplant, unpeeled, sliced lengthwise into 1/2-in. planks; 1.25 teaspoons kosher salt, divided; 8 ounces fresh asparagus, trimmed; 1 medium (8 oz.) zucchini, sliced lengthwise into 1/2-in. planks; 1 medium (4 oz.) red bell pepper, quartered lengthwise; Cooking spray; 0.25 cup refrigerated reduced-fat basil pesto (such as Buitoni); 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 2 cups cooked whole-wheat orzo; 1 (8 ounce) package fresh small mozzarella cheese balls; 1 cup halved cherry tomatoes (4 oz.); 0.5 cup thinly sliced fresh basil

Whole-Grain Orzo & Grilled Vegetable Salad

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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.

EatingWell Test Kitchen

Updated on February 2, 2020

Prep Time:

15 mins

Additional Time:

10 mins

Total Time:

25 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 medium eggplant, unpeeled, sliced lengthwise into 1/2-in. planks
1 ¼ teaspoons kosher salt, divided
8 ounces fresh asparagus, trimmed
1 medium (8 oz.) zucchini, sliced lengthwise into 1/2-in. planks
1 medium (4 oz.) red bell pepper, quartered lengthwise
Cooking spray
¼ cup refrigerated reduced-fat basil pesto (such as Buitoni)
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 cups cooked whole-wheat orzo
1 (8 ounce) package fresh small mozzarella cheese balls
1 cup halved cherry tomatoes (4 oz.)
½ cup thinly sliced fresh basil

Directions

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 (per serving)

327	Calories
18g	Fat
30g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 327
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 9g	32%
Total Sugars 6g
Protein 14g	28%
Total Fat 18g	23%
Saturated Fat 7g	35%
Sodium 511mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.