Farmers Market Orzo Salad

Farmers Market Orzo Salad

I love this time of year when the farmers markets are overflowing with beautiful produce. This Farmers Market Orzo Salad is a great way to show off all of summer’s vibrant colors and flavors. The best part is that it comes together in just minutes, making it the perfect dish for a busy weeknight. I hope you enjoy it as much as we do!

Farmers Market Orzo Salad - Food, But Simple

This orzo salad is the perfect dish to bring to your next potluck or barbecue. It's light, refreshing, and full of summer flavor.

Type: Salad

Cuisine: American

Recipe Yield: 8

Preparation Time: PT0H25M

Cooking Time: PT0H10M

Total Time: PT0H35M

Recipe Ingredients:

  • 1 pound orzo pasta
  • 2 small yellow summer squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 medium red onion, quartered
  • 8 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons lemon juice
  • 8 ounces mozzarella cheese, cubed
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup chopped fresh basil

Recipe Instructions: Preheat grill to medium-high. Cook pasta according to package directions for al dente. Meanwhile, place squash, zucchini and onion on a large rimmed baking sheet. Drizzle with half of the oil; toss to coat. Sprinkle with half of the salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, about 12 minutes.Remove vegetables from grill; place on a large cutting board. Cut into bite-sized pieces; transfer to a large bowl. Add lemon juice, remaining oil, salt and pepper; toss to coat. Add cheese, tomatoes and basil; toss gently to combine. Serve warm or at room temperature.

Tips for Making Farmers Market Orzo Salad

If you don’t have time to grill the vegetables, you can also roast them in a 425° oven for about 15 minutes.

For a little extra flavor, try roasting the tomatoes before adding them to the salad. Just place them on a baking sheet and roast in a 425° oven for about 12 minutes.

This salad can be made ahead of time and refrigerated for up to 24 hours. Just be sure to add the fresh basil right before serving.

What are your favorite summertime salads? I’d love to hear from you in the comments!

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