Artichoke And Orzo Salad Food

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ORZO TOMATO ARTICHOKE SALAD



Orzo Tomato Artichoke Salad image

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Provided by my2funsons

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2 tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  • Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  • Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g

GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

ORZO & ARTICHOKE SALAD WITH PROSCIUTTO



Orzo & Artichoke Salad With Prosciutto image

Make and share this Orzo & Artichoke Salad With Prosciutto recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup orzo pasta
3 tablespoons olive oil
1/4 cup canned chicken broth or 1/4 cup fresh chicken broth
4 1/2 ounces packages frozen artichoke hearts, thawed,rinsed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil, minced
2 green onions, finely chopped
1/3 cup prosciutto, sliced,chopped
1/3 cup fresh parmesan cheese, grated (about 1 oz.)
2 tablespoons fresh parsley, chopped

Steps:

  • Cook orzo in large saucepan of boiling salted water until aldente, drain.
  • Rinse under cold water and drain again.
  • Transfer orzo to large bowl.
  • Add 1 tablespoon olive oil and toss to combine.
  • Bring chicken broth to simmer in heavy medium saucepan.
  • Add artichokes and simmer 3 minutes, drain.
  • Mix artichokes into orzo.
  • Whisk vinegar, lemon juice and mustard in small bowl.
  • Whisk in remaining 2 tablespoons oil.
  • Stir in basil.
  • Pour dressing over orzo.
  • Add all remaining ingredients and toss well.
  • Season to taste with salt and pepper.
  • Cover and refrigerate (Can be prepared 1 day ahead).
  • Serve chilled.

Nutrition Facts : Calories 265.1, Fat 13.4, SaturatedFat 3, Cholesterol 7.5, Sodium 272.9, Carbohydrate 27.5, Fiber 2.6, Sugar 1.3, Protein 9.2

GREEK ORZO ARTICHOKE SALAD



Greek Orzo Artichoke Salad image

Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!

Provided by Busters friend

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups orzo pasta, uncooked
12 ounces marinated artichoke hearts (2 - 6 ounce cans)
1 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
1 cup feta cheese, crumbled
2 ounces black olives, drained (2 ounce can)
1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD



Artichoke, Orzo and Sun-Dried Tomato Salad image

A fantastic combination of healthy spinach, sun-dried tomatoes, artichoke hearts and orzo. You sprinkle with creamy feta and a light dressing to finish off the salad!

Provided by Balancing Cinderella

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup orzo pasta
4 cups fresh spinach, coarsely chopped
3/4 cup sun-dried tomato, chopped (use the oil-packed)
5 tablespoons red onions, finely chopped
3 tablespoons kalamata olives, pitted and chopped
1 (15 ounce) jar marinated artichoke hearts, chopped (reserve the liquid for the dressing)
salt and pepper
1 cup feta cheese, crumbled

Steps:

  • 1. Cook orzo according to package directions. Rinse and set aside.
  • 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
  • 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
  • 4. Sprinkle feta over salad and lightly toss.
  • 5. Serve and enjoy!

Nutrition Facts : Calories 237.9, Fat 6.7, SaturatedFat 4, Cholesterol 22.2, Sodium 511.9, Carbohydrate 36, Fiber 8.6, Sugar 5.5, Protein 10.9

CRAB AND ARTICHOKE ORZO SALAD



Crab and Artichoke Orzo Salad image

Make and share this Crab and Artichoke Orzo Salad recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb orzo pasta
6 ounces artichoke hearts (drained, 4 reserved and the rest coarsely chopped)
2 garlic cloves
1 shallot, chopped
1 teaspoon Dijon mustard
1 teaspoon dried greek oregano
2 large basil leaves
1/2 cup white wine vinegar
3/4 cup extra virgin olive oil
salt & freshly ground black pepper
10 sun-dried tomatoes packed in oil, drained and sliced into 1/4-inch strips
5 scallions, thinly sliced crosswise
1 lb lump crabmeat, picked over
2 tablespoons chopped flat leaf parsley

Steps:

  • In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
  • Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
  • With the machine on, pour in the oil; season with salt and pepper.
  • Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
  • Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.

Nutrition Facts : Calories 957.8, Fat 44.9, SaturatedFat 6.3, Cholesterol 86.1, Sodium 614.4, Carbohydrate 96, Fiber 7.2, Sugar 3, Protein 42.8

ARTICHOKE AND ORZO SALAD



Artichoke and Orzo Salad image

Nifty summer recipe from the Reese Specialty Foods website. I don't bother with the "garnishes," just mix all the ingredients together and it's delicious!

Provided by lecole54

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup orzo pasta
2 cups Baby Spinach, bagged, pre-washed, and chopped
1/2 cup sun-dried tomato packed in oil, drained and chopped
3 tablespoons red bell peppers, chopped
1/2 teaspoon fresh ground black pepper
1 (7 1/2 ounce) jar marinated artichoke hearts, coarsely chopped. Reserve liquid
3/4 cup feta cheese, crumbled and divided
1 fresh lemon, juiced
salt and pepper, to taste

Steps:

  • Cook the orzo according to directions. Drain and rinse in cold water.
  • In large bowl, gently mix together cooked orzo, spinach, tomatoes, red bell pepper, and pepper.
  • Drain marinated artichokes over a small bowl and save excess liquid. Set aside.
  • On a cutting board, chop artichokes.
  • Add chopped artichokes, artichoke liquid, and ½ cup feta cheese to large bowl with cooked orzo. Gently toss mixture together until evenly coated. Season with salt and pepper, to taste.
  • Garnish with remaining feta cheese and freshly-squeezed lemon.

Nutrition Facts : Calories 294.1, Fat 8.8, SaturatedFat 4.6, Cholesterol 25, Sodium 397.3, Carbohydrate 43.3, Fiber 7.3, Sugar 3.2, Protein 12.2

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS



Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories     Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

  • Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
  • Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
  • Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

ORZO ARTICHOKE PASTA SALAD



Orzo Artichoke Pasta Salad image

It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 10-12

Number Of Ingredients 12

1 lb whole wheat orzo pasta
1/2 cup extra virgin olive oil, divided (EVOO)
1 medium red onion, chopped (about 1 cup)
4 large garlic cloves, finely minced (2 full Tbsp)
1 1/2 pints mixed red and yellow cherry tomatoes, cut in half (about 3 cups)
8 ounces marinated artichokes, in oil (Do not drain)
3 tablespoons capers, drained
5 tablespoons parsley
1 teaspoon kosher salt (not table salt)
1/2 teaspoon black pepper
2 large lemons, juiced (about 1/2 cup of juice)
1/2 cup chopped basil leaves

Steps:

  • Start the water to heat first. When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes. Do not overcook.
  • While water is heating, start on the dressing for the pasta. Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 5 minutes on medium, then turn off the heat.
  • Once pasta is cooked, reserve 1 cup of the cooking water. Drain the pasta, returning it to the large pot you cooked it inches Add back the reserved hot cooking water. Add the warm tomato and artichoke mixture to the cooked pasta. Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
  • Season with the salt and pepper. Stir in the lemon juice and chopped basil.
  • Enjoy!

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