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
ORZO SALAD WITH GRAPE TOMATOES AND RADISHES
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo.
- For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper.
- Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving.
- Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.
RAINBOW ORZO SALAD
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
Provided by Jeanine Donofrio
Categories Salad, side dish, main dish
Time 27m
Yield 4 as a side
Number Of Ingredients 20
Steps:
- In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
- Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
- Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
- Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
ORZO, RADISH, AND CHIVE SALAD
Categories Salad Pasta Side Quick & Easy Low Sodium Mayonnaise Radish Summer Chive Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Into a small saucepan of boiling salted water stir orzo and cook until tender, about 10 minutes. Drain orzo well and in a bowl combine with mayonnaise and lemon juice, stirring to coat. Stir in radishes, chives, and salt and pepper to taste.
ORZO SALAD WITH CELERY, RADISHES, AND DILL
Provided by Bon Appétit Test Kitchen
Categories Salad Side Picnic Vegetarian Quick & Easy High Fiber Goat Cheese Celery Radish Healthy Dill Orzo Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 8
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
- Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
HERBY ORZO & LEMON SALAD
Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day
Provided by Esther Clark
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
- Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
- Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
ORZO AND WILD RICE SALAD
This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.
Provided by CWillemin
Categories Salad Pasta Salad
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
- Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
- Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.
Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g
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