Vegan Orzo Pasta Salad with Grilled Veggies

Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. Perfect side for BBQs and pool parties!

I have to admit that I have dabbled in one or two deli salads in my lifetime. Gross to think about now, but they were pretty tasty back in the day.

Chances of finding a vegan salad at a traditional grocery store deli are slim to none, which gives us even more of a reason to make them ourselves. Not to mention, homemade always tastes better (and is probably better for you).

The stars of this salad are the grilled veggies - zucchini, tomatoes and artichoke hearts. They add a great texture, lots of flavor and plenty of healthy benefits. Make this salad for your next BBQ or beach get together. It is sure to be a hit.

Need more salad inspo? Check out my Caprese Salad or Chopped Salad with Tofu Feta.

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4.67 from 3 votes

Vegan Orzo Pasta Salad with Grilled Veggies

Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. Perfect side for BBQs and pool parties!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

FOR THE GRILLED VEGGIES

• 1 medium zucchini sliced in 4 pieces, lengthwise
• 10 oz package cherry tomatoes cut in half
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• salt and pepper to taste

FOR THE DRESSING

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 clove garlic diced
• 1 teaspoon dried oregano
• ½ teaspoon lemon pepper
• red pepper flakes a pinch (optional)

FOR THE SALAD

• 1 cup dried orzo cooked
• 6 oz grilled artichoke hearts in oil drained and chopped
• 3 cups arugula

Instructions

• Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. Heat an outdoor grill or indoor griddle to medium-high heat. Transfer tomatoes to a piece of foil before placing on the grill - place zucchini slices directly on grill. Cook until tomatoes begin to burst and zucchini has grill marks on both sides (approx. 8 minutes). Remove from the grill and set aside to cool.
• While the veggies are cooling, bring a pot of water to a boil and add orzo. Cook according to package instructions. Drain and rinse with cold water. Set aside until ready to use.
• To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.
• To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.*

Notes

*You will probably have more dressing than you need. Reserve remaining dressing for leftovers as the pasta will absorb some of the dressing.

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!