ORZO TOMATO SALAD
This clever pasta salad combines rice-sized grains of orzo pasta with a cornucopia of delicious flavors-Dijon, honey, and Parmesan all come to the party, thank you very much. Get the recipe for Orzo Tomato Salad.
Provided by Jenna Helwig
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes, cut sides up, in a single layer on baking sheet. Drizzle evenly with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 1 hour. Let cool for 30 minutes.
- While tomatoes cool, bring a large pot of generously salted water to a boil. Add pasta; cook until al dente, about 9 minutes. Drain; transfer to a large bowl.
- While pasta cooks, whisk vinegar, mustard, honey, and remaining 1 teaspoon salt in a small bowl. Slowly add 5 tablespoons oil, whisking constantly to combine.
- Stir half of vinaigrette (about ¼ cup) into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.
- Add remaining vinaigrette to pasta mixture. Stir in ½ cup cheese, roasted tomatoes, parsley, and pine nuts. Transfer to a platter. Sprinkle with remaining ¼ cup cheese, drizzle with remaining 2 tablespoons oil, and top with parsley. This crowd-pleaser makes the most of the season's colorful, juicy tomatoes. Roast them low and slow to concentrate their flavor.
ORZO WITH ZUCCHINI AND FETA
"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ORZO WITH CHICK PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
- Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
ORZO WITH ZUCCHINI
Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.
Provided by Food Network Kitchen
Time 30m
Yield 6-8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS
This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the orzo until tender but firm.
- Drain in a colander; rinse under cold water to cool, and drain well.
- Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
- Whisk the remaining ingredients in a small bowl.
- Pour over the salad and mix with a large spoon.
ORZO PASTA SALAD WITH GRILLED CONFETTI VEGETABLES AND FETA
Orzo pasta salad with zucchini, yellow pepper, corn, cherry tomatoes, pine nuts, feta and a delicious dressing flavored with lemon and oregano. Perfect summer dish. From Today's Parent Magazine.
Provided by FrVanilla
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
- In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
- Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
- To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
- In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
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ORZO SALAD WITH ZUCCHINI AND FETA RECIPE | MYRECIPES
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Servings 8Calories 234 per servingTotal Time 25 mins
- Cook orzo in boiling water until al dente, about 10 minutes or as package label directs. Drain and run under cold water to cool.
- In a large bowl, combine oil, vinegar, red pepper, salt and pepper. Add zucchini and let marinate, tossing occasionally, for 20 minutes.
ZUCCHINI ORZO WITH LEMON AND FETA - COOKS WELL WITH …
From cookswellwithothers.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 275 per serving
- Cook orzo according to package directions, drain and set aside. While orzo is cooking shred the zucchini with a box grater.
- In a skillet over medium heat drizzle with olive oil, and add onion along with a little kosher salt and pepper. Cook about 3 minutes, add shredded zucchini and garlic. After 4 minutes add the orzo, a drizzle more of olive oil, lemon juice, morekosher salt, pepper, and crushed red pepper flakes. Cook an additional 2 minutes.
- Taste for seasoning, add more salt, pepper, or lemon juice if desired. Serve topped with feta cheese.
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