Orzo Salad With Corn And Cucumber Feta Dressing Food

ORZO SALAD

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.

ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING

Steps:

• Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
• Season with salt and pepper as needed.
• Cook the orzo as directed.
• Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
• Mix in dressing.
• Sprinkle with remaining feta.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
• Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.

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.

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 FETA, CUCUMBER AND TOMATO

Steps:

• Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
• Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.