Grilled Vegetable and Orzo Salad

If news headlines about this “code brown” summer have you a bit skittish about the safety of eating fresh fruits and vegetables, I totally get it. The dreaded intestinal illness linked to consuming fresh produce is called cyclosporiasis and it’s caused by the Cyclospora parasite. Cyclospora infects the small intestine and can cause frequent, watery and explosive diarrhea, stomach cramps, bloating, nausea, and fatigue. These unpleasant symptoms can drag on for days, or even weeks. Thankfully today’s vegetable and orzo salad has a “built-in safety measure” that will allow you to enjoy this salad without worrying — grilling the vegetables.

Cyclospora contamination usually happens before the food ever reaches your kitchen, often during growing, harvesting, or processing. While the origins of the current outbreak are still being investigated, this pesky parasite tends to latch onto delicate produce and fresh herbs with lots of nooks and crannies like raspberries, blackberries, leafy greens, broccoli, green onions, parsley, cilantro, and basil. Produce with smoother textures such as melons, plums, and bell peppers that are easier to clean tend to carry less risk.

According to public health authorities, there are several steps you can take to reduce your risk of getting sick from Cyclospora.

Before and after handling and preparing fresh produce and herbs, wash your hands with warm soapy water for 20 seconds.

Thoroughly wash fresh produce under clean running water, keeping in mind washing reduces but does not eliminate the risk. For firm produce like apples and cucumbers, use a clean produce brush to scrub the surface under running water. Don’t use soap or bleach to rinse produce; they are not approved for washing food and can leave behind harmful residues. Be sure to wash fruits and vegetables with peels and rinds, like avocados or watermelon, before cutting. A knife can spread contaminants from an unwashed peel into the flesh of the produce being cut.

Since washing alone doesn’t guarantee the parasite’s demise, cooking produce to a temperature of at least 158 degrees F (70 degrees C) will kill Cyclospora. This vegetable and orzo salad is a pretty safe option because the zucchini, red bell pepper, and red onion are grilled.

When possible, remove and throw away the outer layers of vegetables and fruits. For example, discard the outer two to three layers of leaves on head lettuce and wash the inner leaves. The outer leaves are more likely to carry contaminants.

Since commercial washing procedures may not be adequate to remove the parasite, buy whole heads of lettuce rather than pre-washed, bagged lettuce and salad mixes. If you do purchase produce that’s labeled pre-washed, be sure to thoroughly wash it yourself.

Wash and sanitize kitchen counter tops, cutting boards, and utensils used to prepare, serve, and store fresh produce.

Various government agencies are charged with protecting different areas of the food supply. Check out the links below for more information. Visit state and local public health agency websites for information about state-specific food safety alerts and outbreaks.

CDC Foodborne Outbreaks

FDA Recalls, Outbreaks & Emergencies

USDA Recalls and Alerts

To your health,

Darlene

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GRILLED VEGETABLE AND ORZO SALAD

Yield: 8 servings

Serving Size: about 1/2 cup

Prep: 20 minutes

Ready: 1 hour

INGREDIENTS

Salad dressing

• 1/4 cup extra virgin olive oil

• 3 tablespoons white wine vinegar

• 2 tablespoons fresh-squeezed lemon juice

• 1 teaspoon sugar

• 1 teaspoon dried oregano

• 1 clove garlic, minced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Salad ingredients

• 1 cup cubed grilled zucchini (from about 2, 1/4-inch thick, lengthwise cut zucchini slices)

• 1 cup sliced grilled red bell pepper (from about 1 medium-sized pepper cut into 4 pieces)

• 1/2 cup chopped grilled red onion (from about 2, 1/4-inch thick, red onion slices)

• 3/4 cup dry orzo (preferably whole-wheat orzo)

• 1/2 cup crumbled feta cheese

• 1/4 cup minced fresh parsley

DIRECTIONS

1. To make the salad dressing, in a small bowl, whisk together olive oil, vinegar, lemon juice, sugar, oregano, garlic, salt, and black pepper. Set aside 1 tablespoon of dressing to brush onto vegetables before grilling.

   

2. Prepare a medium-hot fire in a grill. Brush zucchini slices, red bell pepper pieces, and red onion slices with reserved 1 tablespoon of dressing. Place vegetable pieces directly on grill grate and grill, turning occasionally for even cooking, until lightly charred, about 5 to 8 minutes. Remove grilled vegetables to a cutting board and allow to cool. Once cool enough to handle, cut zucchini into cubes, red bell pepper into bite-size slices, and chop the red onion; set aside until ready to assemble salad.

   

3. Cook orzo according to package directions, omitting salt if called for. Cool orzo after cooking under cold water and drain well. Place orzo in a large mixing bowl and add 1 cup cubed grilled zucchini, 1 cup sliced grilled red bell pepper, 1/2 cup chopped grilled red onion, and salad dressing. Gently stir to combine. Add feta cheese and parsley, stir to combine and serve.

Nutrition Information per Serving

149 Calories, 8.5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 4 mg Cholesterol, 191 mg Sodium, 16 g Total carbohydrate, 2 g Dietary fiber, 2 g Total sugars, 0.5 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 37 mg (2%) Calcium, 0 mg (0%) Iron, 139 mg (2%) Potassium

© 2026 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

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