Gordon Ramsay Orzo Pasta Salad Food

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

Provided by Ree Drummond : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
8 ounces orzo
1 cup canned chickpeas, drained and rinsed
1 cup red grape or cherry tomatoes, halved
1 cup yellow grape or cherry tomatoes, halved
1 cup pitted kalamata olives, halved
1 cup crumbled feta cheese, plus more for topping
2 tablespoons minced fresh parsley, plus more for topping
1/2 red onion, diced

Steps:

Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.

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

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.

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