HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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
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.
SHRIMP, CUCUMBER & FETA ORZO SALAD
This delicious and flavorful Shrimp, Cucumber & Feta Orzo Salad is perfect for summer!
Provided by Anne
Categories Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cook orzo as directed on package.
- Roast shrimp on a sheet pan (spread on pan, drizzle with oil and sprinkle with salt and pepper) at 400 for about 5 minutes; allow to cool.
- Whisk together lemon, olive oil, salt, and pepper; mix in with warm orzo. Add roasted shrimp, cucumber, dill, parsley, and feta; serve at room temperature as-is or atop some arugula.
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
GREEK ORZO SALAD
Quick and easy to make Greek Orzo Salad is loaded with fresh, crunchy veggies and all of your favorite Mediterranean flavors. This healthy pasta salad recipe is perfect for picnics, potlucks, and barbeques or as an easy, flavorful side dish for dinner.
Provided by Kelly
Categories pasta Salad Side Dish
Time 20m
Number Of Ingredients 15
Steps:
- Cook and drain the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente. Drain and rinse under cold water until cooled. Drain again and put into a large mixing bowl.
- Make the vinaigrette dressing: Combine the dressing ingredients in a jar and shake to combine.
- Mix all the ingredients: Toss the orzo, the veggies and herbs, the dressing, and the crumbled feta and olives together.
- Chill: Refrigerate for an hour or two to chill the salad and infuse the flavors or serve right away.
Nutrition Facts : Calories 333 kcal, ServingSize 1 serving
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
GREEK LEMON ORZO SALAD
Orzo lemon salad is an easy, fresh side dish perfect for your next backyard BBQ! Tossed with Kalamata olives and crumbled feta, this 15-minute Greek pasta salad will quickly become your new favorite make-ahead recipe.
Provided by Elizabeth Van Lierde
Categories Side Dish
Time 15m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
- In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
- Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
- Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
- Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.
Nutrition Facts : Calories 285, Carbohydrate 26.2 grams, Cholesterol 13 milligrams, Fat 18 grams, Fiber 2.2 grams, Protein 6.3 grams, SaturatedFat 4.2 grams, ServingSize Makes 8 servings, Sodium 597 milligrams, Sugar 3.6 grams, TransFat 0 grams, UnsaturatedFat 0 grams
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 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.
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GREEK ORZO SALAD WITH FETA - COOKING CLASSY
From cookingclassy.com
4.9/5 (15)Total Time 20 minsCategory SaladCalories 320 per serving
- In a jar, mix together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
- Cook orzo according to directions listed on package. Drain and let cool (about 5 minutes. They'll start to stick to each other a bit but that's fine the dressing will break it up).
- Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.
DELICIOUS GREEK ORZO SALAD WITH FETA | HOMEMADE FOOD …
From homemadefoodjunkie.com
Reviews 1Calories 342 per servingCategory Side Dishes And Salads
- Prepare your vegetables as described in ingredients list. (watch video for a complete walkthrough of the ingredients prep.) Set them aside.
GREEK CHICKEN ORZO SALAD WITH KALAMATA OLIVES - HOT ROD'S ...
From hotrodsrecipes.com
5/5 (1)Total Time 20 minsCategory SaladsCalories 335 per serving
- In a large pot, bring approximately 4 quarts of water to a boil. Add orzo and boil for 9 to 10 minutes (do not overcook).
- When orzo is cooked, drain water and pour pasta into large serving bowl. Mix in cooked chicken. Drizzle 1 to 2 Tbsp of lemon juice and mix well.
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4/5 Total Time 40 minsCuisine GreekCalories 750 per serving
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From whitneybond.com
5/5 (2)Total Time 25 minsCategory Main Course, Salad, Side DishCalories 316 per serving
- Heat 2 tablespoons olive oil in a small skillet on the stove over medium high heat, add the onion and bell pepper.
GREEK ORZO SALAD {WITH HOMEMADE DRESSING!} | LIL' LUNA
From lilluna.com
5/5 (4)Total Time 20 minsCategory Main Course, SaladCalories 308 per serving
- Boil a pot of water. Once boiling add the orzo pasta reduce heat and cook al dente, about 8-10 minutes. Drain.
- Use a salad dressing shaker and add the olive oil and dry seasonings. Mix, then add the vinegar and shake again. Drizzle the dressing over the salad. You may use as much or as little as you like.
GREEK ORZO SALAD WITH OLIVES, CUCUMBERS, & FETA - TALKING ...
From talkingmeals.com
Reviews 1Category Pasta, Salad, Side DishCuisine GreekTotal Time 30 mins
- Boil a medium pot of water for the Orzo pasta. Once the pasta water is boiling, add a pinch of salt. Add the Orzo and stir. Boil the Orzo until al dente, about 5-8 minutes. Strain the pasta and rinse with cold water. Store in the fridge until ready to mix.
- Mix the dressing and then add it to the orzo salad. Fold gently to completely combine. Serve with cilantro garnish. This will last 5 days in the fridge!
GREEK ORZO SALAD WITH FETA | GREEK-CYPRIOT ORZO SALAD
From thepurplepumpkinblog.co.uk
Cuisine SaladsTotal Time 30 minsCategory RecipesCalories 189 per serving
- Cook orzo according to package instructions. Crumble in vegetable stock/bouillon cube for added flavor if using.
- Drain and stir in 1 tablespoon each of olive oil and lemon juice into orzo. Sprinkle in half the dried oregano. Leave to cool.
- Roughly chop the parsley leaves, and finely chop the stems. Finely chop the mint leaves. Place in a large mixing bowl.
- Cut tomatoes in half/quarters depending on size. Cut red onion in half and thinly slice. Cut cucumber into bite size pieces. Add all to bowl.
GREEK ORZO PASTA SALAD (WITH FETA CHEESE) - THE CHEESE KNEES
From cheeseknees.com
Cuisine GreekTotal Time 30 minsCategory SaladCalories 400 per serving
- Begin by placing cucumbers and cherry tomatoes in a bowl and sprinkling them with salt. Mix well and let them sit for at least 15 minutes to draw out excess liquid. Set aside.
- While the cucumbers and tomatoes are soaking, add the red onion, red pepper, olives, feta, fresh mint, and fresh parsley in a large bowl. Set aside.
GREEK ORZO PASTA SALAD WITH VEGAN FETA - BIANCA ZAPATKA ...
From biancazapatka.com
5/5 (3)Category Appetizer, Salad, Side DishServings 6Calories 324 per serving
- Cook the orzo according to directions stated on the package. Then transfer to a glass bowl and allow to cool a bit, about 10 minutes, stirring occasionally to prevent it from sticking.
- In the meantime, prepare the vegetables and make the dressing by mixing together olive oil, lemon juice, and garlic in a jar or bowl. Add agave syrup, salt, and pepper to taste and mix again (I recommend not adding too much salt as the vegan feta and olives are quite salty).
- Once the orzo has cooled, add red onion, cherry tomatoes, cucumber, kalamata olives, vegan feta, and parsley. Pour dressing over the salad and toss gently to combine.
ORZO SALAD WITH FETA (GREEK-INSPIRED) - STRIPED SPATULA
From stripedspatula.com
Category Lunch, Salad, Side DishCalories 389 per serving
- Cook orzo in salted boiling water to "al dente" according to package directions. Pour into a colander and rinse with cool water, draining the pasta well.
- Pour olive oil, lemon juice, vinegar, honey, garlic, oregano, and 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper into a lidded jar. Shake vigorously to combine. (Alternately, combine all of the dressing ingredients except for the olive oil in a bowl and whisk in the oil in a steady stream until emulsified.)
- Toss orzo with the cucumber, tomatoes, onion, artichoke hearts, olives, and parsley. Pour the dressing over the salad and toss to combine. Gently fold in crumbled Feta.
- Season to taste with salt, pepper, and additional lemon juice, if needed (quantities will depend on the brand of Feta and artichoke hearts you've used). The salad can be enjoyed right away, but the flavors are best if it marinates in the refrigerator for about an hour. Stir the salad before serving to redistribute any vinaigrette at the bottom of the bowl.
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From morethanmeatandpotatoes.com
4.4/5 (11)Total Time 28 minsCategory Pasta RecipesCalories 229 per serving
- Cook the orzo according to package directions. Drain, rinse with cool water, and drain again. Transfer the orzo to a large bowl.
- Add the tomatoes, olives, feta cheese, cucumber, and purple onion. Drizzle with Greek dressing, and toss to combine.
- Place in the refrigerator until ready to serve. Enjoy cold. Store leftovers in the refrigerator for up to 3 days.
HEALTHY GREEK ORZO PASTA SALAD WITH HOMEMADE DRESSING ...
From livelytable.com
Cuisine MediterraneanTotal Time 25 minsCategory Side DishCalories 166 per serving
- Cook orzo by bringing 3 quarts of water and a generous pinch of salt to a boil in a pot. Add orzo and cook until al dente, about 8-10 minutes. Drain orzo and place it in a large bowl.
- While orzo cooks, make the dressing. Whisk all dressing ingredients together in a bowl or measuring cup. Or add everything to a jar with a lid and shake it until combined.
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- Cook the orzo until al dente. Rinse and drain the orzo under cold water then pour it into a large serving bowl. Add the remaining salad ingredients in with the orzo.
- Whisk together all of the ingredients for the vinaigrette and pour over the salad. Stir together until everything is coated in the vinaigrette. Taste for seasoning and serve immediately or cover and refrigerate until ready to serve.
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5/5 (70)Calories 338 per serving
- Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
- Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
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Reviews 25Category SaladServings 6Total Time 20 mins
- Bring vegetable stock and water to a boil in a medium pot. Cook orzo to package instructions. Drain and rinse under cold water then place in a large bowl and toss with olive oil to prevent sticking.
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3.5/5 (2)Total Time 25 minsCategory Side DishCalories 219 per serving
- Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
- Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
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Reviews 3Estimated Reading Time 2 minsServings 8Total Time 25 mins
- Begin by cooking the orzo pasta according to package directions. Drain, rinse, and set aside into a large bowl.
GREEK ORZO SALAD - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (3)Total Time 15 minsCategory Main Course, SaladCalories 127 per serving
- To make the salad, start by cooking the Orzo as per package instructions until just al dente. I always cook pasta in salted water, and I never add any oil. I find oil really unnecessary.
- Make the dressing, combine all of the ingredients in a jar, and shake it. Then dress your salad, crumble the feta over the salad, and give it a big toss.
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4.3/5 (59)Total Time 29 minsCategory SaladsCalories 129 per serving
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