This bright orzo pasta salad with creamy goat cheese and grilled veggies is a 30-minute summer side. Tossed with tangy balsamic-mustard dressing and herby basil, it hits the spot every time.
Why You’ll Love This Orzo Pasta Salad Recipe
This will be your new favorite 30-minute recipe for weeknights when you need a hearty and refreshing side dish.
- Great for the summer. This orzo salad is packed with fresh veggies like juicy tomatoes, bell peppers, and tender zucchini.
- Quick. It’s ready in half an hour!
- Versatile. Turn this side dish into the main dish with shrimp, juicy steak, chicken, or turkey.
- Beginner-friendly. You only need to grill the veggies, cook the orzo, and mix well.
What You’ll Need
The garlicky balsamic-mustard dressing balances out the veggies’ natural sweetness. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Grilled Veggies
- Zucchini – Don’t peel it so that it holds its shape well.
- Squash – You can swap it for more zucchini or sweet potatoes.
- Red onion – Yellow onion works too.
- Cherry tomatoes – Don’t worry if they’re not as plump anymore.
- Red peppers – You can use any color of bell pepper.
- Olive oil – Vegetable, corn, and canola oil are good swaps.
- Salt and pepper – You can use kosher salt or garlic salt for this.
To Make the Dressing
- Balsamic vinegar – Reduce the amount by half if you use Balsamic Reduction.
- Stone-ground mustard – Dijon mustard works too.
- Dried basil – Feel free to use fresh basil.
- Garlic – Fresh garlic and garlic paste are best.
- Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
- Olive oil – You can also use avocado oil.
For the Salad
- Orzo – Add regular or whole-wheat orzo.
- Goat cheese – Plain goat cheese is best. Try to use creamier versions so that it melts quicker.
Easy Variations
Buttery shrimp, juicy chicken, and sauteed mushrooms are simple ways to add more flavor and texture to every bite.
- Change the pasta. Cook 1-2 cups of your favorite short pasta like fusilli, penne, or elbow macaroni and use it instead of orzo.
- Add seafood. Toss 1/2-1 cup Air Fryer Shrimp or Garlic Herb Roasted Shrimp with the salad for an easy seafood twist.
- More veggies. Add 1/4-1/2 cup sauteed mushrooms or spinach for an extra filling pasta salad.
- Add poultry. Shred leftover Rotisserie Chicken, Honey Garlic Chicken Thighs, or Garlic Herb Oven Roasted Turkey for a bit of protein.
How To Make Grilled Vegetable Orzo Pasta Salad
It’s just like making your favorite pasta salad but with a mustard-vinegar dressing and tangy goat cheese. Scroll to the bottom of the post for the full recipe card.
- Prep the veggies. Preheat the grill to medium-high heat. Toss all the veggies in a bowl with olive oil, salt, and pepper.
- Grill them. Place the veggies on the grill for 10 minutes, or until tender. Remove them from the heat and set them aside.
- Make the dressing. Whisk all of the dressing ingredients together until smooth and slightly thickened. It should stick to the back of the spoon.
- Cook the orzo. Bring a pot of water to a boil. Add the orzo and cook it for 8-10 minutes, or according to package instructions. Drain well and set it aside.
- Mix everything. Toss the orzo, grilled veggies, goat cheese, and balsamic dressing in a bowl until the cheese is completely melted. Serve and enjoy!
Tips for Success
This easy orzo pasta salad is great for using up leftover roasted veggies and steak.
- Swap the cheese. If you don’t feel like using goat cheese, go for freshly-grated parmesan cheese or feta. Feta won’t melt but it’ll add a similar tang.
- Use leftovers. When you’re in a rush, add my Air Fryer Roasted Carrots or Roasted Green Beans & Mushrooms to the orzo to save time. This way you don’t have to grill the veggies from scratch.
- Make it extra creamy. Add 1/4 cup heavy cream or half-and-half when mixing everything together for a creamier texture.
- Crank up the heat. Sprinkle the pasta salad with red pepper flakes, Aleppo pepper, or drizzle with chili oil to taste for a bit of heat.
- Turn it into the main dish. Chop up leftover Grilled Filet Mignon, Pan Seared Ribeye, or Cast Iron Cowboy Steak and toss it with the salad for a main dish.
What To Serve With Orzo Salad
This creamy orzo pasta salad is a great side for your favorite dinners. Serve it with my Pecan Crusted Salmon or Garlic Butter Baked Salmon. I also love it with my New York Strip Steak with Balsamic Reduction or Air Fryer Chicken Breast. Other side ideas include Air Fryer Asparagus and Air Fryer Green Beans.
Proper Storage
Make sure the leftovers are fully cooled before storing.
- Fridge: Place it in an airtight container for up to 3 days. Discard it immediately if it tastes sour.
- To reheat it: Microwave it in 20-second increments until warm.
More Easy Summer Side Dishes
- Cucumber Tomato Feta Salad
- Strawberry Spinach Salad
- Mexican Street Corn Dip
- Instant Pot Corn on the Cob
Grilled Vegetable Orzo Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 1x
- Category: Side Dish
- Method: Grill
- Cuisine: American
Description
This creamy orzo pasta salad recipe with balsamic-mustard dressing and freshly-grilled veggies is an easy 30-minute side.
Ingredients
Scale
The Veggies:
- 2 zucchini, halved and quartered
- 1 yellow squash, halved and quartered
- 1 red onion, 1″ cubes/wedges
- 1 pint of cherry tomatoes
- 3 red peppers, 1″ cubes
- olive oil to drizzle, about 2 T.
- salt & pepper
The Dressing:
- 1/4 cup balsamic vinegar
- 1 T. stone ground mustard (or dijon)
- 1 tsp. dried basil
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup olive oil
The Rest:
- 16 oz. orzo
- 4 oz. goat cheese, softened
Instructions
- For the Veggies:Preheat grill to med-high heat. Cut up all vegetables.
- Place all veggies in large bowl and season with olive oil, salt, and pepper. Toss to coat.
- Put veggies in grill basket and grill for 10 minutes, stirring occasionally, or until tender.
- Take 2 cups of the finished veggies and set aside to use later this week. Put the rest in a bowl and set aside for the rest of this dish.
- For the Dressing: In the meantime, add balsamic vinegar, stone ground mustard, garlic, basil, salt, and pepper to a bowl.
- Whisk until thoroughly combined,then slowly add olive oil. Continue to whisk until dressing thickens. (you will know it is done when it sticks to the back of a spoon)
- For the Rest: Fill a medium saucepan with water, bring to a boil. Pour orzo in boiling water and cook for 8-10 minutes. Once finished pour strained orzo over grilled vegetables. Crumble softened goat cheese over orzo and pour balsamic dressing over entire mixture. Mix together until cheese is melted and everything is completely combined.
