Make a Big Batch of This Mediterranean Pasta Salad for an Easy Summer Dinner
I kick off my late-summer weekends by hitting up my local farmers market to take advantage of the vegetable bounty. As soon as I get home, I spend a few minutes getting my market haul ready for the grill—stemming, seeding, and seasoning with a little olive oil and salt and pepper. Then I grill all my vegetables at once so they’re prepped and ready to quickly add to my weeknight dishes.
This delicious, versatile Mediterranean pasta salad is a great example: Adding already grilled bell peppers and summer squash turns orzo into a meal in minutes. It’s a perfectly portable, veggie-loaded summer meal that you can pack for the beach, a picnic, or a weeknight spent at the neighborhood pool. Another plus: It’s made without mayo, so it’s ideal to take to those hot August afternoon potlucks.
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Make a big batch of this on the weekend, and you’ll have plenty to serve as a main dish or a side (alongside grilled chicken or fish) in the week ahead. Whether you dish it up hot or cold, it’s a delicious solution for fresh and wholesome eating on the go.
View Recipe: Grilled Veggie Orzo Salad