Potluck Orzo Pasta Salad Food

ORZO PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
• While orzo cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well combined.
• Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.
• Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
• Remove and allow to cool.
• Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
• Add salt and pepper to taste!
• Enjoy!

ITALIAN ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

ORZO PASTA SALAD

Steps:

• Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
• In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary.
• Refrigerate the pasta salad for at least 15 to 20 minutes before serving.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

POTLUCK ORZO PASTA SALAD

Steps:

• Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
• Toss in large bowl with 1 1/2 T olive oil.
• Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
• Gradually whisk in remaining 1/2 cup olive oil.
• Add salt and ground pepper to taste.
• Add dressing to orzo mixture and blend well.
• At this point taste the salad, and add more of whatever you prefer (I added more dijon).
• Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
• Sprinkle on top of salad just before serving.
• Can be made 1 day ahead.
• Makes approximately 10 cups.

GREEK ORZO PASTA SALAD

Steps:

• Dressing: Place all the ingredients in a blender and pulse until well incorporated. No blender? That's just fine, simply mix/shake the ingredients until thoroughly blended.
• Salad: 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.
• In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

PICNIC ORZO PASTA SALAD

Steps:

• Cook orzo for 7 minutes. Drain and rinse with cold water.
• Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
• Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
• Salt and pepper to taste.
• Chill for at least 1 hour.
• Fold in feta cheese right before serving.

ORZO SALAD

Steps:

• Preheat oven to 350°F with rack in middle.
• Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
• Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
• Season salad with salt, pepper, and additional lemon juice, if desired.