This is brilliant Barley pasta salad A 30-minute summer side with creamy goat cheese and roasted vegetables. Tossed with a tangy balsamic-mustard dressing and herby basil, it hits the spot every time.
Why You'll Love This Orzo Pasta Salad Recipe
This will be your new favorite 30-minute recipe for weeknights when you need a hearty and refreshing side dish.
- Great for summer. This orzo salad is packed with fresh veggies like juicy tomatoes, bell peppers, and tender zucchini.
- quickly It's ready in half an hour!
- versatile Turn this side dish into a main dish with shrimp, juicy steak, chicken or turkey.
- Beginner-friendly. You just need to grill the vegetables, cook the orzo and mix well.
What you will need
The garlic balsamic-mustard dressing balances the natural sweetness of the vegetables. Scroll down to the recipe card at the bottom of the post for exact amounts.
For Grilled Veggies
- Zucchini – Do not peel it so that it holds its shape well.
- Squash – You can swap it out for more zucchini or sweet potatoes.
- red onion – Yellow onions also work.
- cherry tomatoes – Don't worry if they aren't fat anymore.
- Red Chilli – You can use any color of bell pepper.
- olive oil – Vegetable, corn and canola oils are good swaps.
- salt and pepper – You can use kosher salt or garlic salt for this.
To make the dressing
- Aromatic Vinegar – Cut the amount in half if you use it Balsamic reduction.
- Crushed Mustard- Dijon mustard works great.
- Dry Mint – Feel free to use fresh basil.
- garlic- Fresh garlic and garlic paste are best.
- salt and pepper – I like kosher salt and freshly-cracked black pepper.
- olive oil – You can also use avocado oil.
For the salad
- Earn – Add regular or whole-wheat orzo.
- Goat Cheese – Plain goat cheese is best. Try using creamier versions so it melts faster.
Easy variations
Buttery shrimp, succulent chicken and sautéed mushrooms are easy ways to add more flavor and texture to every bite.
How to Make Grilled Vegetable Orzo Pasta Salad
It's just like making your favorite pasta salad but with a mustard-vinegar dressing and tangy goat cheese. Scroll to the bottom of the post for the full recipe card.
- Prepare the vegetables. Preheat the grill to medium-high heat. Toss all vegetables in a bowl with olive oil, salt and pepper.
- Grill them. Place the vegetables on the grill for 10 minutes or until tender. Remove them from heat and set them aside.
- Make the dressing. Whisk together all dressing ingredients until smooth and slightly thickened. It should stick to the back of the spoon.
- Cook the rice. Bring a pot of water to a boil. Add orzo and cook for 8-10 minutes or according to package instructions. Drain well and keep aside.
- Mix everything. Toss the orzo, grilled vegetables, goat cheese and balsamic dressing in a bowl until the cheese is completely melted. Serve and enjoy!
Tips for success
This easy orzo pasta salad is great for using up leftover roasted vegetables and steak.
- Swap the cheese. If you don't like to use goat cheese, use freshly grated parmesan cheese or feta. The feta won't melt but it will add a similar tang.
- Use leftovers. When you have a rush, add me Air Fryer Roasted Carrots or Roasted Green Beans and Mushrooms To Orjo to save time. This way you don't have to grill vegetables from scratch.
- Make it extra creamy. Add 1/4 cup heavy cream or half and half while mixing everything together for a creamier texture.
- Crank up the heat. Drizzle the pasta salad with red pepper flakes, Aleppo pepper, or chili oil for some heat.
- Make it a main dish. Cut the residue Grilled filet mignon, Pan Seared Ribeyeor Cast Iron Cowboy Steak And toss it with salad for a main dish.
What to serve with orzo salad
This creamy orzo pasta salad is a great side to your favorite dinner. Serve with me Pecan Crusted Salmon or Garlic Butter Baked Salmon. I love it with me New York Strip Steak with Balsamic Reduction or Air Fryer Chicken Breast. Other side ideas include: Air Fryer Asparagus And Air Fryer Green Beans.
Proper storage
Make sure leftovers are completely cooled before storing.
- Fridge: Store it in an airtight container for up to 3 days. Discard immediately if it tastes sour.
- To reheat it: Microwave in 20-second increments until heated through.
More easy summer side dishes
description
This creamy orzo pasta salad recipe with balsamic-mustard dressing and fresh-roasted vegetables is an easy 30-minute side.
Vegetables:
Dressing:
Remaining:
- For the vegetables: Preheat the grill to medium-high heat. Chop all the vegetables.
- Place all vegetables in large bowl and season with olive oil, salt and pepper. Toss the coat.
- Place vegetables in grill basket and grill for 10 minutes, stirring occasionally, or until tender.
- Take 2 cups of finished vegetables and set aside to use later this week. Keep the rest in a bowl and set aside for this dish.
- For the dressing: In a bowl, combine the balsamic vinegar, stone ground mustard, garlic, basil, salt and pepper.
- Stir until thoroughly combined, then slowly add the olive oil. Keep stirring until the dressing thickens. (You'll know it's done when it sticks to the back of a spoon)
- For the rest: Fill a medium saucepan with water, bring to a boil. Pour orzo into boiling water and cook for 8-10 minutes. When finished, pour the strained rice over the grilled vegetables. Crumble the softened goat cheese over the orzo and pour the balsamic dressing over the entire mixture. Mix together until the cheese melts and everything is thoroughly combined.
