Charred Beef and Roasted Veggie Orzo Pasta Salad

Jun 09, 2023June 9, 20230 1
Charred Beef and Roasted Veggie Orzo Pasta Salad
in Salad

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup reduced-sodium chicken broth or 1/2 cup beef broth
1/4 cup liquid honey
2 tablespoons olive oil
1 tablespoon garlic pepper seasoning or 1 tablespoon fresh minced garlic
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/2 teaspoon dried Italian herb seasoning
salt and pepper
1 -2 sweet red pepper , cut into chunks
2 cups mushrooms , halved
1 vidalia onion
1 small eggplant
1 small zucchini ( sliced half and diagonally )
1 beef top sirloin steak ( 1-inch/2.5 cm thick )
1 cup frozen corn kernels
1 1/2 cups dried orzo pasta
1/2 cup thinly sliced sun-dried tomato packed in oil ( optional )
1/4 cup grated parmesan cheese
1 -2 tablespoon maggi seasoning sauce , and ( to personal taste ) or 1 -2 tablespoon soy sauce ( to personal taste )
1/4 cup fresh basil ( chopped )

Nutrision Information

Servings Per Recipe
4-6
Calories
466
Sugar
21g
Fat
20g
Charred Beef and Roasted Veggie Orzo Pasta Salad is a delicious, hearty salad that is perfect for lunch or dinner. This recipe combines juicy grilled steak with flavorful roasted vegetables and orzo pasta, all tossed together in a tangy Dijon honey dressing. It's a great option for meal prep since it can be made in advance and stored in the fridge for a few days. This salad is not only delicious but also packs a nutritional punch, with plenty of vitamins and minerals from the fresh vegetables and a source of protein and carbohydrates from the beef and orzo. It's sure to become a new favorite dish in your meal rotation!

Instructions

1.Preheat the grill, oven and a pot of water for the orzo.
2.In a bowl, whisk together the broth, honey, olive oil, garlic pepper, Dijon mustard, balsamic vinegar, Italian herb seasoning, salt and pepper.
3.Chop up the red pepper, mushrooms, Vidalia onion, eggplant and zucchini and thread them onto skewers.
4.Grill skewers uncovered for about 10-15 minutes until tender and charred.
5.Add the steak to the grill and cook the meat for 6-8 minutes per side or to desired doneness.
6.Cook the orzo according to the package instructions.
7.Defrost the corn if necessary.
8.Once the orzo is ready, add it to a large bowl and toss with the sun-dried tomatoes, Parmesan cheese, and Maggi or soy sauce.
9.Cut the roasted vegetables off the skewers and add them to the bowl, along with the cooked corn.
10.Slice the charred beef thinly and add to the bowl.
11.Toss the salad again and garnish with chopped basil before serving.

PROS

This pasta salad is hearty and flavorful, full of roasted vegetables and juicy steak.

It can be enjoyed warm or cold and makes for great leftovers.

CONS

This recipe requires access to a grill, which may not be an option for some.

The ingredient list may seem overwhelming for some, but it can be modified to fit personal taste.

HEALTH & BENEFITS

This salad is packed with vitamins and minerals from all of the fresh vegetables.
The beef contains protein and iron while the orzo provides a source of carbohydrates.
The olive oil in the dressing is high in healthy fats and the vinegar has been linked to potential health benefits such as improved blood sugar control and weight management.

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