An easy and delicious orzo pasta salad featuring grilled summer vegetables, sun-blushed tomatoes and a simple lemon-and-herb olive oil dressing. This salad can be served warm or cold and is perfect for lunches, picnics and barbecues.
I love grilling vegetables in summer and usually serve them alongside steak, chicken or fish. Grilled veg also makes a flavourful addition to pasta salad and can be cooked in large batches.
Grilled vegetables keep well in the fridge for up to three days, so I often grill extra while preparing dinner and use them in a quick pasta salad for lunches throughout the week.
The salad is highly adaptable — swap herbs, vegetables or add-ins to suit your taste. A few variation ideas are listed below.
See the full recipe and instructions below. Enjoy!
Ingredient notes
- Grilled vegetables — I use a mix of zucchini, eggplant and red pepper for a balanced flavour. If picking three vegetables, choose ones that are relatively small so they cook evenly.
- Sun-blushed tomatoes — also called semi-dried tomatoes; they are often marinated with garlic and herbs and add rich flavour. If unavailable, use jarred sun-dried tomatoes packed in oil.
- Herbs — fresh basil and dried oregano work beautifully. Fresh mint or parsley can be added for a brighter note.
- Orzo — also known as risoni, this small rice-shaped pasta is ideal for salads and soups. You can substitute another short pasta like shells, penne or mezze maniche if preferred.
Don’t rinse your pasta
I don’t rinse pasta for salads for a few reasons:
- You’d wash away salt and starch, reducing flavour and the sauce’s ability to cling to the pasta.
- Cold water prevents evaporation and leaves the pasta wetter.
- Warm pasta helps the dressing absorb and meld with the pasta for better flavour.
My method: drain the hot pasta and add it immediately to the dressing in a large bowl. Toss to coat in olive oil to prevent sticking, then add the remaining ingredients and let the salad cool or serve right away.
Easy variations to try
- Add cheese — small mozzarella balls or torn fresh mozzarella are lovely; add them only once the pasta has cooled to avoid melting.
- Add pesto — stir in basil pesto, arugula pesto or sun-dried tomato pesto for an extra flavour boost.
- Add cured meat — prosciutto or salami make a tasty addition if you want protein.
- Herbs — a small handful of fresh mint or chopped parsley adds freshness.
- Olives and capers — both add briny depth and work well in this salad.
- Raw vs grilled vegetables — grilled veg brings sweetness and a smoky note; if you prefer crunch and freshness, use cucumber, raw red onion and fresh cherry tomatoes instead.
More summer salads to try
Pasta
Zucchini Shrimp Pasta Salad
Salads
Insalata di Riso (Italian Rice Salad)
Sides
Patate Apparecchiate (Sicilian Potatoes with Onions and Olives)
Salads
Cialledda (Southern Italian Bread Salad)
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Step By Step Photos Above
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Orzo and Grilled Vegetable Pasta Salad
By Emily
Ingredients
- 1 cup (175g) orzo pasta (risoni)
- 1 small eggplant (aubergine)
- 1 small zucchini (courgette)
- 1 long red pepper (or small bell pepper)
- ½ cup (80g) sun-blushed tomatoes (see notes)
- 1 cup fresh basil (large handful)
- ½ teaspoon dried oregano
- ¼ cup (50g) olive oil, plus extra for grilling
- 1 whole lemon (juice)
- ½ teaspoon salt flakes
- Black pepper, to taste
Instructions
- Heat a ridged griddle pan or grill. Slice the pepper, eggplant and zucchini thinly and lightly drizzle with olive oil.
- Grill the pepper first until charred and soft on both sides. Transfer to a plate and cover with plastic wrap to loosen the skin for easier peeling.
- Grill the zucchini and eggplant until charred and tender on both sides. Transfer to a plate and sprinkle with a little salt; set aside.
- Bring a pot of water to a boil and salt it well. Cook the orzo until al dente, then drain.
- While the orzo cooks, whisk together ¼ cup (50g) olive oil, the juice of 1 lemon, ½ teaspoon dried oregano, ½ teaspoon sea salt flakes and a pinch of black pepper in a large bowl until emulsified.
- Add the hot drained orzo to the dressing and toss to coat while still warm.
- Remove the plastic wrap from the pepper and peel off as much skin as comes away easily. Roughly chop the pepper and add it to the pasta. Roughly chop the zucchini, eggplant and basil and add them along with the sun-blushed tomatoes. Stir until combined.
- Taste and adjust seasoning, adding more salt or lemon if needed. Serve warm or allow to cool before refrigerating.
Notes
- Tomatoes — sun-blushed tomatoes are usually sold in the deli section with other marinated vegetables. If you can’t find them, use jarred sun-dried tomatoes in oil, ideally with garlic and herbs for extra flavour.
- Peeling pepper skin — optional but often preferable; grilled skins can detach and create an inconsistent texture, so peeling usually improves the salad.
- Storage — the salad keeps in the fridge for 3–4 days, though the pasta softens over time. Bring it to room temperature before serving for the best flavour. The lemon mellowsover time, so an extra squeeze before serving can brighten the dish.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- All vegetables are medium unless specified otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition values are approximate and automatically calculated.
Nutrition
Nutrition information is an approximation and should be used as a guide.