Mexican Orzo Salad Food
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
MEXICAN ORZO SALAD
This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!
Provided by Nancy Toth
Categories Salad Pasta Salad
Time 2h34m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
- Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g
MEXICAN STREET CORN ORZO SALAD
What could be simpler than having this go to Mexican Street Corn Orzo Salad recipe on hand when you want to enjoy a tasty and filling salad! This salad has it all - sweetness, savory, a bit spicy, fresh ingredients and bacon (oh ya, bacon!)
Provided by Deb Attinella
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- To *char the corn, add 1 tablespoon vegetable oil to a large skillet until it is hot.
- Add corn and stir and toss for about 6-10 minutes until slight char occurs - you could also char corn on grill but I haven't tried that method - see notes for a link to help
- In a large bowl combine the cooled orzo, cooled corn, cilantro, red onion, beans, jalapeno and toss
- If eating right away also stir in bacon, avocado and cheese
- In a small food processor mix the mayo, lime juice, zest, cumin, paprika, chili powder and hot sauce
- Pour over salad and stir gently to combine
- Add salt and pepper to taste.
Nutrition Facts : Calories 566 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 37 grams fat, Fiber 7 grams fiber, Protein 17 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 651 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
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