FARMERS MARKET ORZO SALAD
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. -Heather Dezzutto, Raleigh, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces., In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.
Nutrition Facts : Calories 291 calories, Fat 27g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
MEDITERRANEAN ORZO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
- For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
- Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
- Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!
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