Greek Orzo Pasta Salad Food
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
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
ORZO SALAD
Steps:
- To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
- To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
- Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
- Give the salad a stir, then taste and adjust the seasoning before serving, if need be.
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK ORZO PASTA SALAD WITH SPINACH
Another light summer orzo salad, with fresh spinach and toasted pignoli nuts. A wonderful side dish for those summer BBQ's!!
Provided by Cookin in NJ
Categories Low Cholesterol
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add chicken bouillon to pasta water and bring to a boil.
- Add orzo and cook for 7 minutes.
- Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
- In a medium/large bowl add the balance of the ingredients and stir well.
- Add the strained orzo and stir again.
- Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
- Enjoy!
Nutrition Facts : Calories 448.2, Fat 12.2, SaturatedFat 3.2, Cholesterol 13.7, Sodium 827.2, Carbohydrate 70.1, Fiber 4.1, Sugar 5, Protein 15.3
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
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
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