Rainbow Orzo Salad Food

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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

RAINBOW PEPPER SALAD

Rainbow Pepper Salad image

Make and share this Rainbow Pepper Salad recipe from Food.com.

Provided by Shahana

Categories Peppers

Time 6m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup red cabbage, chopped
2 tablespoons green onions, diced
1/8 teaspoon dried basil, crushed
1/8 teaspoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon olive oil

Steps:

Toss all the ingredients in a mixing bowl.
Chill for 1 - 3 hours.
Serve.

Nutrition Facts : Calories 49, Fat 1.4, SaturatedFat 0.2, Sodium 10.2, Carbohydrate 8.7, Fiber 2.5, Sugar 3.4, Protein 1.6

RAINBOW ORZO SALAD

Rainbow orzo salad image

This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil

Provided by Good Food team

Categories Lunch

Time 30m

Number Of Ingredients 7

Ingredients

2 peppers , different colours if you like, deseeded and sliced
1 red onion , cut into thin wedges
1 tbsp olive oil
6 cherry tomatoes , halved
25g orzo pasta
25g feta cheese , crumbled
2 tbsp roughly chopped basil

Steps:

Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

SUMMERTIME ORZO SALAD

Summertime Orzo Salad image

Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.

Provided by FrackFamily5 CA->CT

Categories Pasta and Noodles Pasta by Shape Recipes

Time 8h45m

Yield 12

Number Of Ingredients 10

Ingredients

6 ounces uncooked orzo pasta
½ cup frozen peas
½ cup chopped cucumber
¼ cup diced red bell pepper
¼ cup diced red onion
¼ cup chopped marinated artichoke hearts
1 Roma tomato, seeded and diced
2 tablespoons red wine vinegar
2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 tablespoons olive oil

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 11 minutes.
While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 12.9 g, Cholesterol 0.4 mg, Fat 3 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 115 mg, Sugar 1.4 g

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