Orzo Salad With Feta Olives And Peppers Food

ORZO SALAD WITH FETA, OLIVES AND PEPPERS

Steps:

• Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl. Toss with 2 T olive oil. Add crumbled feta, peppers, olives, green onions, and capers.
• Combine lemon juice, vinegar, garlic, oregano, mustard and cumin n a small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season to taste with salt and pepper.
• Add dressing to orzo mixture and toss to blend. Cover and refrigerate.

ORZO, FETA & PEPPER SALAD

Steps:

• Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking.
• Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.

ORZO SALAD WITH PEPPERS AND FETA

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

ORZO WITH SPINACH, FETA AND OLIVES

Steps:

• Cook orzo according to package direction. Add spinach for last minute of cooking. Drain and rinse with cold water to stop cooking.
• Place red onion, feta, olives, and pine nuts in a mixing bowl, add orzo and spinach.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and cayenne, if using. Pour over orzo mixture and toss to combine. Taste and adjust seasoning. Serve at room temperature.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA

Steps:

• SALAD.
• Preheat the oven to 350 degrees.
• Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
• Let cool, then coarsely chop and set aside.
• Peel and core the cucumber and cut it into 1/2-inch cubes.
• Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
• Set aside.
• Fill a large saucepan two-thirds full of water.
• Add a pinch of salt and bring to a boil.
• Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
• Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
• Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
• Toss with the olive oil to keep the pasta from sticking together.
• Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
• Drizzle in the Lemon Vinaigrette and toss well.
• Season to taste with salt and pepper.
• Cover and store in the refrigerator for up to 2 days.
• LEMON VINAIGRETTE yield: 1 1/4 cups.
• Combine all the ingredients except the olive oil in a medium bowl.
• Mix well with a whisk.
• Add the oil in a slow stream, whisking as you pour.
• Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

ORZO PASTA SALAD WITH FETA & OLIVES

Steps:

• Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
• Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
• Refrigerate 1 hour.