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 WITH MARINATED MUSHROOMS AND EDAMAME
Make and share this Orzo Salad With Marinated Mushrooms and Edamame recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 10 ingredients in a large saucepan; bring to a boil.
- Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.
- Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.
- Add pasta, and toss to combine. Cover and refrigerate overnight.
Nutrition Facts : Calories 245.6, Fat 9.3, SaturatedFat 1.2, Sodium 451.6, Carbohydrate 28.4, Fiber 4.5, Sugar 3.9, Protein 13.3
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
LEMON MUSHROOM ORZO
Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. -Shelly Nelson, Akeley, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo., In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.
Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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