Mediterranean Grilled Seafood & Vegetable Orzo Salad

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Mediterranean Grilled Seafood & Vegetable Orzo Salad

Author: Lisa Zapatka

Get ready for a burst of sunshine in every bite!

Tender orzo mingles with grilled veggies, juicy shrimp & delicate calamari, all drizzled in a bright, zesty lemon-olive oil vinaigrette.

Fresh, vibrant & packed with irresistible Mediterranean flavor, this just might be the ultimate end-of-summer dish.

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Ingredients

• 4 cups low-sodium chicken broth
• 4 cups water
• 1 pound orzo pasta
• 2 - 15 ounce cans cannellini beans, drained and rinsed
• 1 pound calamari
• 2 pounds shrimp
• 1 Italian eggplant, sliced in 1/2" rings
• 2 zucchini, sliced lengthwise in 3-4 slices depending on size of zucchini
• 6 Roma tomatoes, sliced in half
• 5 ounces baby arugla
• 1 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 2 lemons juiced
• 2/3 cup olive oil
• 2 tsp salt
• 2 tsp black pepper

Instructions

1. In large pot, bring the chicken broth and water to a boil. Add the orzo and cook according to the package. Drain and place in a large bowl. Add the cannellini beans and combine.
2. Drizzle the seafood and veggies with olive oil, salt & pepper.
3. Grill the shrimp about 2 minutes per side and the calamari about 3-4 minutes per side.
4. Grill the veggies about 3-4 minutes per side until tender and grill marks appear.
5. Add the arugula, basil & parsley to the orzo and combine.
6. Cut the shrimp in half and the calamari in 1/2" rings. Cut the veggie in roughly 1 inch cubes. Add everything to the bowl and combine.
7. Combine olive oil, lemon juice, salt & pepper. Pour over orzo and toss to combine.