ORZO SALAD
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Provided by Jeanine Donofrio
Categories Main dish or side dish Salad
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
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.
ORZO SALAD
Make and share this Orzo Salad recipe from Food.com.
Provided by VegSocialWorker
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently- about 7 minutes.
- Drain orzo through a strainer. Transfer orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint; set aside.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.
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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