Mediterranean Orzo Salad With Feta Vinaigrette Food

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

MEDITERRANEAN ORZO SALAD

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.

MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE

Steps:

• Cook the orzo according to package directions. 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 them along with the reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
• Sprinkle each serving with remaining feta cheese.

GREEK STYLE ORZO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
• Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
• While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
• Salad is good immediately while still warm, or also chilled or at room temperature.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
• Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
• In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
• Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

ORZO PASTA SALAD

Steps:

• DRESSING: Start with the dressing so the flavors have time to meld and intensify. Zest a lemon to get 2 teaspoons zest. Juice the lemon to get 3 tablespoons juice. Place zest and juice in a large Mason jar. Add the olive oil, garlic, Dijon mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Put the lid on the jar, shake to combine and refrigerate while preparing the salad.
• SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain, rinse under cold water and allow to cool thoroughly.
• VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes and olives, finely dice the red onion (See Note 1), and the parsley. Add all the veggies to a large bowl. Add in the feta cheese. If desired, grill corn (See Note 2). Cut the kernels from the cob (you don't have to cook the corn; you can add it in raw too for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and/or pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.

MEDITERRANEAN ORZO SALAD WITH FETA

Steps:

• Cook the pasta according to instructions on package. Drain and rinse under cool water.
• Add orzo to spinach, sun-dried tomatoes, red onion, kalamata olives, salt, and pepper in a large bowl.
• Drain the artichoke hearts, but keep the marinade for later.
• Coarsely chop artichoke hearts and add to orzo.
• Add marinade and feta cheese.
• Mix well.
• Add more salt if needed.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions.
• In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.
• Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside.
• In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper.