ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
ORZO SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Pasta Pepper Appetizer Side Super Bowl Vegetarian Lunch Mozzarella Arugula Radicchio Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 9
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.
ORZO AND ARUGULA SALAD
Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.
Provided by ccb1122
Categories Salad Pasta Salad
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
- Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 4.4 mg, Fat 36.5 g, Fiber 6.2 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 181.1 mg, Sugar 14.9 g
SPRING ORZO SALAD WITH ARUGULA, ASPARAGUS, PINE NUTS
This spring orzo salad is full of bright and fresh flavors that will make you happy from the very first bite! Crisp asparagus, spicy arugula, and flavorful pine nuts are all dressed in a springy basil lemon vinaigrette.
Provided by Rachel Gurk
Categories Salads
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water until cool.
- Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
- In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing.
- Serve immediately.
Nutrition Facts : ServingSize 1 of 10, Calories 187 kcal, Carbohydrate 21 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
ASPARAGUS, TOMATO AND PINE NUT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
RAINBOW ORZO SALAD
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
Provided by Jeanine Donofrio
Categories Salad, side dish, main dish
Time 27m
Yield 4 as a side
Number Of Ingredients 20
Steps:
- In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
- Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
- Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
- Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
LEMONY ORZO SALAD WITH FETA AND PINE NUTS
I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.
Provided by angelcakes
Categories Fruit
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
- Boil water in a 6-8 quart pot with optional flavor cubes.
- Add orzo and cook until tender.
- Drain orzo in colander and rinse with cold water.
- Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
- Then toss in the rest of the ingredients.
- Season with salt and pepper to taste.
- You can add more lemon juice if you like it really lemony.
- Chill salad for 3-4 hours before serving.
ORZO WITH FETA AND ARUGULA
In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
ORZO, PINE NUT, AND FETA SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Feta Pine Nut Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 6
Steps:
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
ORZO SALAD WITH ROASTED CARROTS, CURRANTS, AND PINE NUTS
Make and share this Orzo Salad With Roasted Carrots, Currants, and Pine Nuts recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo in plenty of boiling water with 1/2 tsp tumeric added for 8-10 minutes or al dente.
- Drain and set aside to cool.
- Preheat oven to 350F.
- Cut carrots in half lengthwise then slice on the diagonal into 1/2" thick pieces.
- Place in a roasting pan, drizzle with a little oil,sprinkle with spices and toss to coat evenly.
- Roast for 30 minutes, remove and allow to cool.
- Mix orzo,carrots,currants,pinenuts,c8i and vinegar together well.
- Season to taste with salt and pepper.
- Serve hot as an accompaniment or cold as a salad.
ARUGULA, PINE NUTS AND PARMESAN SALAD
Make and share this Arugula, Pine Nuts and Parmesan Salad recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
- Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
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