MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
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
QUICK ORZO SALAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.
SIMPLE ORZO SALAD
this is a quick and easy Orzo salad. Try and find heirloom plum tomatoes if possible. They make the dish.
Provided by CP Camper
Categories Greek
Time 20m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet combine orzo, garlic, onion, chicken stock and one cup of water.
- Cook the orzo over medium heat in the chicken stock and add water as needed. Cook until the orzo is tender. About 10 minutes.
- Drain the orzo and allow to cool for five minutes.
- Combine all ingredients in a bowl, and toss until everything is well mixed. Add salt as needed.
Nutrition Facts : Calories 262, Fat 7.5, SaturatedFat 2.3, Cholesterol 10.1, Sodium 242.4, Carbohydrate 39.5, Fiber 3, Sugar 5.4, Protein 9.4
RAINBOW ORZO SALAD
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
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
GREEK ORZO SALAD
Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COLD ORZO SALAD
Make and share this Cold Orzo Salad recipe from Food.com.
Provided by STK FD WIFE
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions.
- Drain and transfer to a large bowl. Add salt, pepper and garlic powder.
- In seperate bowl measure out vinegar and olive oil.
- Chop onion.
- Slice basil.
- Zest lemon.
- Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil.
- Toss to combine.
- Stir on vinegar/oil mixture.
- Season, to taste, with salt and black pepper.
Nutrition Facts : Calories 408.6, Fat 19.3, SaturatedFat 1.9, Sodium 64.5, Carbohydrate 49.6, Fiber 3.8, Sugar 3.1, Protein 11
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EASY LEMON ORZO SALAD - SIMPLY DELICIOUS
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- Bring a large pot of salted water to a boil. Add the orzo and allow to cook according to package instructions until tender. Drain and rinse with cold water.
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- In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
- Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
- Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
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