Summer Orzo Pasta Salad Food

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

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.

SUMMER 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 11 minutes. Drain and rinse under cold running water.
• Combine orzo, tomato, onion, bell pepper, celery, lemon-pepper seasoning, and salad dressing in a large bowl; mix well. Refrigerate for 1 hour. Mix in Parmesan cheese. Refrigerate for 2 more hours or overnight.

SUMMER ORZO PASTA SALAD

Steps:

• Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
• In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
• In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
• Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.

SUMMER ORZO SALAD

Steps:

• Cook Orzo as directed; rinse with cool water and set aside.
• Prepare beans as directed for microwave (3.5 to 4.5 mins); rinse with cold ice water to retain color and stop cooking, until beans are cold then drain well.
• Husk corn, rinse, and holding cobs upright, cut kernals off into deep bowl (cut kernals close to cob).
• In large wide bowl, mix Orzo with 1/2 cup of dressing.
• Spread pasta level and begin layering corn, green beans, and tomatoes.
• Just prior to serving, pour 3/4 of dressing over salad and mix gently if desired. (Add more dressing, salt/pepper to taste).

SUMMER ORZO SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
• To speed things up while your noodles cook, chop your veggies and make the dressing.
• For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
• Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
• This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
• See notes below for more tasty veggie options to mix and match as well as make ahead tips.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

SUMMER ORZO PASTA SALAD WITH LEMON HERB DRESSING

Steps:

• Place cooked, cooled orzo in a large serving bowl or dish.
• To make the dressing, combine lemon juice, zest, garlic, basil, oregano, salt and pepper in a small bowl and whisk together.
• Add chopped tomatoes, cucumbers and olives to pasta and toss with the dressing.
• Top with feta cheese and extra basil.

ORZO PASTA SALAD

Steps:

• Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
• Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
• Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
• Season with cracked black pepper and sea salt to taste. The serve immediately.

SUMMER ORZO FETA PASTA SALAD

Steps:

• In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
• Mix in mayonnaise, adding in more to taste.
• Cover and chill for a minimum of 2 hours.

REFRESHING SUMMER ORZO SALAD

Steps:

• Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
• While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
• Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

SUMMER ORZO SALAD

Steps:

• Preheat a grill to high heat.
• Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
• Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
• When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

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

PESTO ORZO AND SUMMER VEGETABLE PASTA SALAD

Steps:

• Prep all of the vegetables and then set them aside. Note that if you're using frozen corn, be sure to defrost it. Also, if the tomatoes are very juicy, lightly pat them dry with a paper towel.
• Bring 4 quarts of water to a boil in a large pot. Once boiling, heavily salt the water and cook the orzo per the recommended timing on the packaging.
• Drain the orzo in a fine mesh strainer once it's done cooking, and then rinse it under cold water until it's brought down to room temperature.
• Immediately add the cooled orzo to a large bowl and coat it in the pesto. This is important because if the pasta is allowed to sit without the oil from the pesto, it will stick to itself and be ruined.
• Next, fold the vegetables and the mozzarella balls into the pesto orzo.
• Chill in the refrigerator for one hour before serving. This dish can be made in advance and stored in the refrigerator for up to five days.