Orzo Salad With Sesame Dressing Food

CRISPY ORZO SALAD

Steps:

• For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
• For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
• For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.

ORZO SALAD

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

GARDEN ORZO SALAD WITH HERB DRESSING

Steps:

• In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
• Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
• To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
• Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

ORZO SALAD

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

FRAGRANT SESAME DRESSING FOR ORZO SALAD

Steps:

• Cook orzo according to directions on box.
• Mix all other ingredients and blend over pasta and chill.
• Add raisins, shredded carrots, and pine nuts, and mix gently.
• Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.

LIGHT AND REFRESHING SESAME ORZO SALAD

Steps:

• Cook orzo pasta in boiling water for about 4 minutes.
• Rinse with cold water and drain.
• Place in a large bowl.
• In a liquid measuring cup with a spout, mix the dressing ingredients together.
• Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
• Add these to the bowl with the pasta.
• Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
• Add the dressing and mix again.
• Refrigerate several hours or overnight.
• Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
• Thinly slice the orange and then cut the slices in half.
• Stand these up around the edge of the bowl as a garnish.
• Serve cold or at room temperature.

ORZO SALAD WITH SESAME DRESSING

Steps:

• To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
• Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
• In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
• Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
• Top with half the carrot strips, raisins, and sunflower kernels.
• Repeat layers.
• Drizzle 1 cup Sesame Dressing over the top.
• Sprinkle the parsley and green onion evenly over the top.
• Serve with the remaining Sesame Dressing.