Basic Orzo Pasta Salad Food

EASY ORZO PASTA SALAD

Easy Orzo Pasta Salad image

This easy orzo pasta salad is a fun Mediterranean twist on a classic pasta salad. With tomatoes, spinach and garbanzo beans, it is packed with flavor!

Provided by Holly Nilsson

Time 1h30m

Number Of Ingredients 12

Ingredients

1 ½ cups orzo
15 ounces garbanzo beans ((chickpeas) drained and rinsed)
⅓ cup red onion (finely chopped )
2 cups fresh spinach (chopped)
1 ½ cups tomatoes (diced)
½ cup feta cheese (crumbled)
⅓ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon dijon mustard
⅛ teaspoon garlic powder

Steps:

Cook orzo until tender. Cool.
Combine all dressing ingredients in a small bowl and whisk.
Combine orzo with remaining salad ingredients.
Toss with dressing and season with salt and pepper.
Refrigerate at least 1 hour before serving

Nutrition Facts : Calories 309 kcal, Carbohydrate 39 g, Protein 10 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 124 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

ORZO PASTA SALAD

Orzo Pasta Salad image

Provided by Amanda Freitag

Categories main-dish

Time 40m

Yield 4 servings (Makes 3 cups)

Number Of Ingredients 13

Ingredients

3/4 cup uncooked orzo
Kosher salt
1/4 cup diced red onion
1/4 cup chopped pitted black olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup red wine vinegar
1/4 teaspoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/2 cup cherry tomatoes, halved
Freshly cracked black pepper

Steps:

Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary.
Refrigerate the pasta salad for at least 15 to 20 minutes before serving.

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

RAINBOW ORZO SALAD

Rainbow orzo salad image

This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil

Provided by Good Food team

Categories Lunch

Time 30m

Number Of Ingredients 7

Ingredients

2 peppers , different colours if you like, deseeded and sliced
1 red onion , cut into thin wedges
1 tbsp olive oil
6 cherry tomatoes , halved
25g orzo pasta
25g feta cheese , crumbled
2 tbsp roughly chopped basil

Steps:

Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium