Greek Orzo Artichoke Salad Food

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ORZO TOMATO ARTICHOKE SALAD



Orzo Tomato Artichoke Salad image

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Provided by my2funsons

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2 tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  • Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  • Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g

PERFECT GREEK ORZO SALAD



Perfect Greek Orzo Salad image

Make and share this Perfect Greek Orzo Salad recipe from Food.com.

Provided by Christines Yellow K

Categories     Greek

Time 30m

Yield 7-8 serving(s)

Number Of Ingredients 12

1 lb orzo pasta
1 large cucumber, peeled and diced into large pieces
8 ounces feta cheese, cubed
8 ounces black olives, sliced
1 pint grape tomatoes, halved
1 small red onion, finely chopped
4 tablespoons parsley, well chopped
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 tablespoon oregano
1/2 tablespoon salt
1/2 tablespoon black pepper

Steps:

  • In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
  • Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
  • Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS



Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories     Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

  • Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
  • Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
  • Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

GREEK ORZO ARTICHOKE SALAD



Greek Orzo Artichoke Salad image

Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!

Provided by Busters friend

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups orzo pasta, uncooked
12 ounces marinated artichoke hearts (2 - 6 ounce cans)
1 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
1 cup feta cheese, crumbled
2 ounces black olives, drained (2 ounce can)
1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9

ORZO & ARTICHOKE SALAD WITH PROSCIUTTO



Orzo & Artichoke Salad With Prosciutto image

Make and share this Orzo & Artichoke Salad With Prosciutto recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup orzo pasta
3 tablespoons olive oil
1/4 cup canned chicken broth or 1/4 cup fresh chicken broth
4 1/2 ounces packages frozen artichoke hearts, thawed,rinsed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil, minced
2 green onions, finely chopped
1/3 cup prosciutto, sliced,chopped
1/3 cup fresh parmesan cheese, grated (about 1 oz.)
2 tablespoons fresh parsley, chopped

Steps:

  • Cook orzo in large saucepan of boiling salted water until aldente, drain.
  • Rinse under cold water and drain again.
  • Transfer orzo to large bowl.
  • Add 1 tablespoon olive oil and toss to combine.
  • Bring chicken broth to simmer in heavy medium saucepan.
  • Add artichokes and simmer 3 minutes, drain.
  • Mix artichokes into orzo.
  • Whisk vinegar, lemon juice and mustard in small bowl.
  • Whisk in remaining 2 tablespoons oil.
  • Stir in basil.
  • Pour dressing over orzo.
  • Add all remaining ingredients and toss well.
  • Season to taste with salt and pepper.
  • Cover and refrigerate (Can be prepared 1 day ahead).
  • Serve chilled.

Nutrition Facts : Calories 265.1, Fat 13.4, SaturatedFat 3, Cholesterol 7.5, Sodium 272.9, Carbohydrate 27.5, Fiber 2.6, Sugar 1.3, Protein 9.2

COLORFUL GREEK ORZO SALAD



Colorful Greek Orzo Salad image

The herbs and vegetables give this fresh-tasting pasta salad a colorful appearance, while the dressing adds a nice gloss. -Diane Werner

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

1 cup uncooked orzo pasta
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup grape or cherry tomatoes
1/2 cup pitted Greek olives, halved
1/4 cup chopped sweet onion
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.,

Nutrition Facts :

GREEK ORZO SALAD



Greek Orzo Salad image

I combined several recipes to create this one...everytime I make it everyone wants the recipe so it seems to be popular.

Provided by gingerkitten D

Categories     Greek

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 13

6 ounces uncooked orzo pasta
3 tablespoons finely chopped red onions
3 tomatoes, seeded and chopped
2 tablespoons chopped fresh basil
2 tablespoons finely chopped kalamata olives
2 tablespoons capers (the small ones)
1 teaspoon grainy mustard (such as Maille)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt (to taste)
pepper (to taste)
4 ounces feta cheese, crumbled

Steps:

  • Boil Orzo pasta in water until al dente.
  • Drain and allow to cool.
  • Mix the pasta with the onion, tomato, basil, olives, and capers.
  • In a small bowl whisk together the mustard and lemon juice.
  • Gradually whisk in the oil until it forms an emulsion.
  • Add in the oregano, salt and pepper.
  • Pour over the pasta mixture and toss to coat.
  • Chill in the refrigerator until cold.
  • Toss in the feta cheese and chill until ready to serve.

Nutrition Facts : Calories 446.3, Fat 28, SaturatedFat 7.5, Cholesterol 26.8, Sodium 521, Carbohydrate 39, Fiber 3.1, Sugar 5, Protein 11

GREEK ORZO SALAD



Greek Orzo Salad image

This is a more exciting spin on a side dish I had at a restaurant once. I eat this for lunch all by itself! If you're serving this to a group of people, since everyone likes their salad a little differently, I suggest having a small bowl of crumbled Feta, some lemon juice, and a small bowl of chopped Kalamata olives. That way everyone can change it up and customize it!

Provided by Liza Lou

Categories     Greek

Time 20m

Yield 2 1/2 cups, 4 serving(s)

Number Of Ingredients 10

1 cup dry orzo pasta
1 cup roma tomato, finely diced
1 cup cucumber, finely diced
1/2 cup kalamata olive, chopped
3/4 cup red onion, finely chopped
1 cup feta cheese, crumbled
1/4 cup Italian parsley, chopped
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice (FRESH!)
salt and pepper

Steps:

  • -Put a large pot on to boil. Once it reaches a boil, salt the water generously.
  • -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
  • -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
  • -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
  • -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
  • -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
  • -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
  • -This should stay good for 3-5 days! Enjoy!

Nutrition Facts : Calories 331, Fat 14, SaturatedFat 6.5, Cholesterol 33.4, Sodium 550.7, Carbohydrate 40.2, Fiber 3.2, Sugar 5.8, Protein 12

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