An easy and delicious orzo pasta salad featuring grilled summer vegetables, sun-blushed tomatoes and a simple lemon and olive oil dressing. This versatile salad can be enjoyed warm or cold — ideal for summer lunches, picnics or BBQs.
I love grilling vegetables in summer. I often serve them alongside steak, chicken spiedini or fish, but they’re also fantastic folded into a pasta salad because grilling concentrates their flavour and you can make a large batch quickly.
Grilled veg keeps well in the fridge for up to three days. I usually grill extra while preparing dinner, then use the leftovers in a simple pasta salad for lunches during the week — it makes meal prep so easy.
The beauty of this salad is how customizable it is: change the herbs, vegetables or add-ins to keep the flavour interesting. I’ve suggested several variations below.
See the full recipe and instructions below — enjoy!
Ingredient notes
- Grilled veg – I use zucchini, eggplant and red pepper for a balanced flavour. If using three vegetables, choose smaller specimens so they grill evenly.
- Sun blushed tomatoes – also called semi-dried tomatoes, usually marinated with garlic and herbs and sold in the deli section. If unavailable, use jarred sun-dried tomatoes in oil.
- Fresh basil and dried oregano – I keep the herb mix simple. Fresh mint or parsley are also nice alternatives for brightness.
- Orzo – also called risoni, this rice-shaped pasta is perfect for salads. If you prefer, substitute another short pasta like shells, penne or mezze maniche.
Don’t rinse your pasta
I don’t rinse pasta for salad for a few reasons:
1) Rinsing washes away salt and starch, reducing flavour.
2) Cold water prevents evaporation, leaving pasta wetter than necessary.
3) Warm pasta absorbs and melds with the dressing better, improving overall taste.
Tip: Drain the hot pasta and add it immediately to a large bowl with the dressing. Toss to coat in oil to prevent sticking, then add the other ingredients and either serve warm or let it cool.
Easy variations to try
- Add cheese – Fresh mozzarella or bocconcini are lovely; add them only once the pasta has cooled so they don’t melt.
- Add pesto – Stirring in a spoonful of pesto boosts flavour. Basil, arugula or sun-dried tomato pesto all work well.
- Add meat – Cured meats like prosciutto or salami make the salad heartier.
- Herbs – Fresh mint or parsley add brightness if you want a different aromatic profile.
- Olives and capers – Both add briny, savory notes; either one or both are great additions.
- Raw vs grilled veg – Grilled vegetables deliver sweetness and a smoky note. For a fresher, crunchier salad, include raw cucumber, red onion or cherry tomatoes.
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)
If you make this Orzo Pasta Salad or try another recipe from the blog, please rate it and share your experience in the comments — I love hearing from readers. Follow us on social channels or sign up for the newsletter to get more recipes and tips.
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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. Finely slice the pepper, eggplant and zucchini and lightly drizzle them with olive oil.
- Grill the pepper first until charred and soft on both sides. Transfer to a plate and cover with plastic wrap to help loosen the skin for peeling.
- Grill the zucchini and eggplant until charred and tender on both sides. Transfer to a plate and sprinkle with salt; set aside.
- Bring a pot of water to a rolling boil and generously salt it. Add the orzo and cook until al dente.
- 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 mixing bowl until emulsified.
- Drain the orzo and add it to the dressing while still hot. Stir to coat evenly.
- Remove the plastic wrap from the peppers and peel off as much skin as possible. Roughly chop the peppers and add to the pasta.
- Roughly chop the zucchini, eggplant and fresh basil. Add them and the sun-blushed tomatoes to the pasta and mix until combined. Taste and adjust seasoning with more salt or lemon if needed.
- Serve warm or allow to cool and refrigerate. The salad keeps well for several days; bring to room temperature and add a fresh squeeze of lemon before serving if desired.
Notes
- Tomatoes – Sun-blushed tomatoes are sold in deli or antipasti sections and are often marinated with garlic and herbs. If you can’t find them, use sun-dried tomatoes jarred in oil for similar flavour.
- Peeling the pepper skin – Optional, but peeling after grilling removes any loose charred skin that can affect texture.
- Storage – Store in the refrigerator for 3–4 days. Pasta will soften over time; bring to room temperature before serving for the best flavour. The lemon flavour mellows after a day, so add an extra squeeze before serving if needed.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- When using canned or jarred tomatoes I prefer trusted brands for consistent flavour.
- All vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information on this page is an approximation and should be used as a guide.
Nutrition
Nutrition information is automatically calculated and should be treated as an estimate.
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