Looking for a delicious meal idea that you won't feel guilty about later? Check out this grilled vegetable orzo pasta salad recipe.

Ingredients:

• 1 ¼ cups uncooked orzo pasta
• 1 cup chopped cherry tomatoes
• 1 clove minced garlic
• Extra virgin olive oil spray
• 1 small red onion, quartered
• 1 red bell pepper, seeded and sliced into 4 pieces
• 1 yellow bell pepper, seeded and sliced into 4 pieces
• 1 large, 10 ounce zucchini, sliced into ¼ inch thick rounds
• Kosher salt
• Black pepper, to taste
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• ¼ cup chopped basil

Directions:

1. Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
2. Meanwhile spray the onions, bell peppers, and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
3. Grill vegetables on a grill basket over oiled grates, covered (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
4. Set aside on a cutting board to cool slightly, then dice into ½- inch pieces.
5. Toss with the remaining olive oil and vinegar and top with chopped basil.    

Nutrition Information

Yield: 5  Serving Size: 1 1/3 cups

• Calories: 267
• Fat: 9 g
• Protein: 6.5 g
• Carb: 39.5 g
• Fiber: 4 g  

Food Groups:  2 starches, 1 vegetable, 2 fats

Source and printer-friendly version: SkinnyTaste.com