Wash broccoli and separate into florets of equal size.
Bring about 6 cups of water to a boil on high heat in a medium saucepan. Add a tablespoon of salt to the water and add broccoli florets. Simmer for 5 minutes until just tender. Remove broccoli with a slotted spoon and set aside to cool.
Use the same water to cook the orzo according to the package instructions (about 8-10 minutes). Drain the orzo when it is still a little chewy (al dente). Rinse with cold water and set aside until needed.
Meanwhile, prepare the vegetables for grilling. Slice the ends off the zucchini and then into ¾-inch rectangular slabs. Chop the green onions in half lengthwise so they are easier to manage in the pan. Slice the red pepper in half, remove the seeds, then chop into smaller strips.
Grill the zucchini, red peppers, and green onions until well charred. Remove from the grill pan and allow to cool.
Chop all the vegetables into small pieces and place in a mixing bowl. Add the cooked orzo.
Make the vinaigrette
If you need to roast the walnuts, chop them roughly then add to a dry skillet on medium heat. Cook for 5 minutes or so, shaking frequently.
Put all the ingredients for the vinaigrette in a mini food chopper or blender. Blend well. (You could also blend by hand using a fork or whisk.)
Finish the salad
Combine all of the vinaigrette with the vegetables and orzo.
Garnish with a splash of balsamic vinegar and torn pieces of fresh basil.
Add grilled corn for extra sweetness and black beans or feta cheese for added protein.See more ideas for add-ins and substitutions in the blog post.