ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
WARM ORZO SALAD WITH MINT AND FETA
Steps:
- In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
- Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
OLYMPIA ORZO SALAD
Make and share this Olympia Orzo Salad recipe from Food.com.
Provided by lecole54
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil.
- With a chef's knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside.
- Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves.
Nutrition Facts : Calories 450.2, Fat 11.5, SaturatedFat 5, Cholesterol 25, Sodium 1092.2, Carbohydrate 71.3, Fiber 12.4, Sugar 5.5, Protein 18.9
TOMATO AND BASIL ORZO SALAD
This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.
Provided by wicked cook 46
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
- Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
- Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
MINTY ORZO LENTIL AND FETA SALAD
This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Provided by KAGRECO
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g
MEDITERRANEAN ORZO SALAD
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
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
ORZO SALAD WITH LENTILS AND ZUCCHINI
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
- Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA
Make and share this Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta recipe from Food.com.
Provided by drhousespcatcher
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- SALAD.
- Preheat the oven to 350 degrees.
- Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
- Let cool, then coarsely chop and set aside.
- Peel and core the cucumber and cut it into 1/2-inch cubes.
- Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
- Set aside.
- Fill a large saucepan two-thirds full of water.
- Add a pinch of salt and bring to a boil.
- Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
- Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
- Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
- Toss with the olive oil to keep the pasta from sticking together.
- Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
- Drizzle in the Lemon Vinaigrette and toss well.
- Season to taste with salt and pepper.
- Cover and store in the refrigerator for up to 2 days.
- LEMON VINAIGRETTE yield: 1 1/4 cups.
- Combine all the ingredients except the olive oil in a medium bowl.
- Mix well with a whisk.
- Add the oil in a slow stream, whisking as you pour.
- Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
Nutrition Facts : Calories 1038.5, Fat 79.5, SaturatedFat 15.8, Cholesterol 41.7, Sodium 1160.1, Carbohydrate 66.8, Fiber 6.9, Sugar 8.7, Protein 21.4
ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES
This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
- Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
- In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
- Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
- Season to taste with kosher salt and fresh ground pepper.
- Great when served at room temperature, but also refreshing served chilled.
BASIL & MINT ORZO SALAD
Make and share this Basil & Mint Orzo Salad recipe from Food.com.
Provided by Jen in Victoria
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the broth into a saucepan and bring 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 and transfer to a large wide bowl. Set aside to cool completely.
- Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
- Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Nutrition Facts : Calories 271, Fat 14.8, SaturatedFat 2.2, Sodium 669, Carbohydrate 27.2, Fiber 1.6, Sugar 3.2, Protein 7.1
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