Grilled Summer Vegetable Pasta Salad with Charred Sweet Onion Dressing
Author
Olivia Tipton
Yield
8–10 servings
Time
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Description
Something a little different for your summer cookout!
Ingredients
For the Salad
12 oz cherry or grape tomatoes
2 ears corn, shucked
2 medium zucchini, sliced in half lengthwise, flesh scored with a cross-hatch pattern
1 bunch parsley, chopped
1 pound orzo
1 cup mini mozzarella balls
Olive oil
Salt and pepper to taste
2–3 bamboo skewers for grilling
For the Dressing
1 medium white or sweet onion, peeled and sliced into 3 thick rings for grilling
1 clove garlic
1/4 cup honey
1/2 cup olive oil
Juice of 1 lemon
1 heaping tablespoon Dijon mustard
Salt and pepper to taste
Instructions
Grilling
Preheat your grill to medium-high.
While preheating, thread the tomatoes onto skewers for easier grilling.
Lightly oil the zucchini, tomatoes, corn, and onion slices.
Grill all of the vegetables until they begin to soften and char on both sides.
For the Dressing
Place the grilled onion in a blender with the garlic, honey, olive oil, lemon juice, Dijon mustard, salt, and pepper. Blend on high until smooth. Adjust seasoning to taste.
To Assemble
Cook the orzo according to package directions, then rinse with cold water to cool. Place in a large bowl.
Remove the tomatoes from the skewers and add them to the orzo.
Cut the corn kernels from the cob and add them to the bowl.
Roughly chop the zucchini and add it to the other vegetables.
Add the mozzarella, parsley, and dressing. Season with salt and pepper, then toss well to combine.
Chill until ready to serve.
This dish can be made a day or two ahead of time.
Nutrition Facts
Calories: 443.22
Fat: 19.19 g
Saturated Fat: 3.21 g
Carbohydrates: 58.35 g
Fiber: 3.55 g
Net Carbs: 54.82 g
Sugar: 14.84 g
Protein: 11.29 g
Sodium: 95.53 mg
Cholesterol: 4.5 mg
