Perfect Greek Orzo Salad Food

GREEK ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.
• Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.

PERFECT GREEK ORZO SALAD

Steps:

• In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
• Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
• Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

GREEK ORZO SALAD

Steps:

• Cook and drain the orzo: Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente. Drain and rinse under cold water until cooled. Drain again and put into a large mixing bowl.
• Make the vinaigrette dressing: Combine the dressing ingredients in a jar and shake to combine.
• Mix all the ingredients: Toss the orzo, the veggies and herbs, the dressing, and the crumbled feta and olives together.
• Chill: Refrigerate for an hour or two to chill the salad and infuse the flavors or serve right away.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

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

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS

Steps:

• Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
• In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
• Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

GREEK ORZO WITH FETA

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.

GREEK ORZO SALAD

Steps:

• Boil Orzo pasta in water until al dente.
• Drain and allow to cool.
• Mix the pasta with the onion, tomato, basil, olives, and capers.
• In a small bowl whisk together the mustard and lemon juice.
• Gradually whisk in the oil until it forms an emulsion.
• Add in the oregano, salt and pepper.
• Pour over the pasta mixture and toss to coat.
• Chill in the refrigerator until cold.
• Toss in the feta cheese and chill until ready to serve.

PERFECT GREEK SUMMER SALAD WITH ORZO

Steps:

• In a small bowl, whisk together all the ingredients for the dressing and set aside.
• Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
• Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
• Serve at room temperature.

GREEK SALAD WITH ORZO

Steps:

• In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender., Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.