ORZO TOMATO ARTICHOKE SALAD
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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