Chargrilled vegetable and Orzo salad

Chargrilled vegetable and Orzo salad

A warm pasta and vegetable salad, bursting with flavor and colour. Orzo is the name of a small rice shaped pasta, also known as risoni. Recipe supplied by Nestlé Australia.

Preparation time

10 minutes

Cooking time

10 minutes

Serving number 4

Ingredients

250 g Orzo
2 tsps Vegetable oil
2 tsps MAGGI Vegetable bouillon (broth/stock)
1 Red onion (peeled, cut into thin wedges)
1 Red bell pepper (deseeded, cut into 2cm pieces)
2 Courgettes (Cut into 2cm sticks)
150 g Cherry tomatoes
4 tbsps BUITONI Pesto alla Genovese
2 tbsps Olive oil
1 tbsp Balsamic vinegar
Freshly ground black pepper
50 g Feta cheese (crumbled)
200 g Green beans (cut in half)

Preparation steps

Cook the orzo pasta following pack instructions. Drain, rinse and set aside.

Place the vegetable oil and MAGGI Vegetable bouillon (broth/stock) powder in a large plastic bag. Add the prepared vegetables. Secure the top of the bag firmly and shake well to coat the vegetables with seasoning.

Remove the vegetables from the bag and cook in a vegetable basket on a hot grill/barbecue or in a griddle pan for approx. 8 minutes or until the vegetables are tender. Turn frequently during cooking. The vegetables could also be grilled/broiled under a hot grill/broiler for 8 minutes.

Place the cooked orzo and vegetables in a serving bowl or on a serving platter and toss together carefully. In a small bowl combine the BUITONI Pesto, olive oil, balsamic vinegar and pepper.

Drizzle the dressing over the salad. Sprinkle with the crumbled feta cheese and serve whilst the vegetables are still warm.

Nutritional values per serving

Carbohydrate, total (g) 58.51
Energy (Kcal) 548.31
Protein (g) 13.78
Fats, total (g) 28.56
Energy (Kj) 2281.95