HERB VEGETABLE ORZO SALAD
The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies
Provided by Taste of Home
Categories Lunch
Time 25m
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 : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ORZO VEGETABLE SALAD
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
ORZO SALAD WITH VEGETABLES AND HERBS
Categories Salad Herb Pasta Tomato Side Lemon Mint Cucumber Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Salad:
- Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
- Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
- For Dressing:
- Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
- Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.
LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS
This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the orzo until tender but firm.
- Drain in a colander; rinse under cold water to cool, and drain well.
- Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
- Whisk the remaining ingredients in a small bowl.
- Pour over the salad and mix with a large spoon.
HERBED ORZO
This simple side goes well with seared or baked fish and roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 169 g, Fat 1 g, Fiber 1 g, Protein 6 g
GARDEN HERB ORZO SALAD
I enjoy making salads during the summer that I keep on hand to make meals easier. I love pasta salads, especially ones using orzo. This one was inspired by my herb garden. I had an abundance of oregano and marjoram, so I thought I would use those in a pasta salad. I am not a huge fan of mayonaise, so I do more with olive oils and vinegars. This salad also incorporates soft goat cheese which blends in to become part of the dressing. This salad does not have a lot of dressing, so it's not very saucy. I really liked the ease of preparation and the flavor was fabulous. My husband gave it a thumbs up. Hope you enjoy it as well.
Provided by Paws in Hand
Categories Savory
Time 54m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to boil and cook orzo according to directions for al dente. I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
- While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers. I don't chop too finely, but that is a matter of personal choice.
- Once the orzo is done, drain it and put it into a large work bowl.
- While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
- Next, while the orzo is still hot, add the goat cheese. IF the cheese comes in a log, you may want to slice it before adding. Blend.
- It's important to add the goat cheese while the orzo is hot. This allows it to blend and become part of the dressing. It takes a few minutes to make sure the goat cheese and dressing blend well. There will not be a lot of sauce. The pasta may be a bit dry at this point.
- Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
- Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
- Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
- Add the herbs to the salad and blend.
- Add another 1/4 of the bottle of balsamic dressing and mix.
- Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
- You can add a bit more olive oil if needed. I usually add a few splashes at the end.
- This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
- I let this salad rest for a few hours for flavors to meld.
- I think it is best served at room temperature.
- Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.
Nutrition Facts : Calories 198.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 149, Carbohydrate 31.7, Fiber 2.2, Sugar 2, Protein 7.4
VEGETABLE ORZO
This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Provided by AMULHERN
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g
HERB VEGETABLE ORZO SALAD
The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies
Provided by Allrecipes Member
Time 25m
Yield 8
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 : Calories 205.7 calories, Carbohydrate 30.1 g, Cholesterol 0 mg, Fat 8 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 203.9 mg, Sugar 3.6 g
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