Summer Italian Orzo Salad with Grilled Marinated Vegetables and Chicken

This post is sponsored by Colavita as part of their Summer Italian Grilling Series.  All thoughts and opinions expressed are my own.   Right now Colavita is offering all readers of Gather & Dine a $1 coupon off any of their extra virgin olive oils or 15% off in their online store.  Visit Colavita to learn more about their extensive product line.

It always feels so good to break out the grill after a long cold winter and this year I’m excited to be kicking off the season with this fresh salad incorporating an abundance of grilled vegetables and chicken.  Something almost magical happens to the flavor of vegetables when they’re grilled.  They take on a whole new character, and marinating them for just a short time deepens that flavor.  Both the vegetables and chicken were marinated in a vinaigrette using Colavita’s Chardonnay White Wine Balsamic Vinegar and Colavita’s Extra Virgin Olive Oil.*   The grilled chicken and vegetables are tossed with orzo along with zesty sun-dried tomatoes, peppery arugula, fresh oregano, shaved parmesan, and finished with a drizzle of Colavita’s White Truffle Glace.   It’s a bright and stunning summer salad worthy of celebration and with so many colors, textures, and flavors, there is variety with every bite.   Bring it to picnics, summer gatherings, or just enjoy for a quiet evening at home with the family.  Happy summer grilling!

*I’ve used Colavita products for years and I was thrilled to have the opportunity to collaborate with them on this recipe.  Colavita is a family owned Italian company that delivers high quality olive oils, vinegars, and pastas at affordable prices.  I first learned about Colavita when I read a favorable review of their olive oil in “Zingerman’s Guide to Good Eating.”  I’ve been a loyal user ever since.

Summer Italian Orzo Salad with Grilled Marinated Vegetables and Chicken

Ingredients

Marinade

• 1/2 cup Colavita Extra Virgin Olive Oil
• 1/4 cup Colavita Chardonnay White Wine Balsamic Vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon fresh oregano, minced
• 2 cloves garlic, minced
• 1/2 teaspoon fine grain sea salt
• 1/4 teaspoon ground black pepper

Dressing

• 4 tablespoons Colavita Extra Virgin Olive Oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Colavita White Truffle Balsamic Glace
• 1 tablespoon fresh oregano, minced
• 1/2 teaspoon fine grain sea salt
• 1/4 teaspoon ground black pepper

Salad and Assembly

• 1 pound asparagus, ends trimmed
• 2 small zucchini, about 5 ounces each, quartered lengthwise into spears
• 1 small red onion, cut into 1/4 inch circles, rings kept together
• 3 chicken breasts, about 1 1/2 pounds total
• 1/2 cup Colavita sun-dried tomatoes, roughly chopped
• 8 ounces Colavita orzo pasta, cooked according to package directions
• 4-6 cups arugula
• 1/2 cup shaved parmesan, plus extra for sprinkling on top
• extra Colavita White Truffle Balsamic Glace for drizzling, if desired

Instructions

Marinade

1. In a small bowl, whisk the marinade ingredients together until well combined.
2. Place chicken in one sealable bag and the vegetables in another. Pour 1/3 of the marinade over the chicken. Seal bag and evenly distribute marinade around chicken. Marinate for at least 1 hour.
3. Pour the remaining marinade over the vegetables. Seal bag and gently tilt and flip the bag to distribute marinade, being careful not to separate the onion rings. Marinate for at least 30 minutes and up to 1 hour.

Salad and Assembly

1. Preheat the grill to medium-high heat. Grill the chicken, 8-10 minutes total, flipping halfway. Grill onions and zucchini, 5-6 minutes total, also flipping halfway. Grill the asparagus 2-3 minutes, rotating after a minute or two.
2. Chop asparagus, zucchini, and onions into 1/2 inch pieces.
3. Allow chicken to rest for at least 10 minutes after removing from heat. Use two forks to shred chicken into bite size pieces.
4. While chicken is resting, whisk together the dressing ingredients together in a small bowl.
5. In a large bowl, combine the pasta, chopped vegetables, shredded chicken, sun-dried tomatoes, and shaved parmesan. Pour dressing over salad and use a wooden spoon to gently mix together. Add arugula and toss to incorporate. Serve immediately with extra parmesan and a drizzle of Colavita White Truffle Balsamic Glace, if desired.

Notes

To prepare ahead of time, assemble everything up until adding the dressing and arugula. Keep the dressing and arugula separate and toss together right before serving.