SUMMER ORZO SALAD
Flavorful, colorful dish that can be eaten as a main course or as a side.
Provided by Crooklyn
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 3h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.3 g, Cholesterol 4.4 mg, Fat 5 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 304.1 mg, Sugar 4 g
REFRESHING SUMMER ORZO SALAD
This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.
Provided by prell2k4
Categories Salad Pasta Salad
Time 35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g
SUMMER ORZO
I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
SUMMER ORZO PASTA SALAD
Summer Orzo Pasta Salad is a great addition to any summer get together! This salad mixes together orzo pasta, chickpeas, feta cheese, crisp summer vegetables, fresh herbs and is topped with a light vinaigrette. Your guests are sure to love this one!
Provided by Julia
Categories Salads
Time 35m
Number Of Ingredients 15
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.
30 BEST WAYS TO COOK ORZO
These orzo recipes are a great alternative to rice dishes. From parmesan pasta to shrimp to salads, you'll love making these satisfying meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an orzo dish in 30 minutes or less!
Nutrition Facts :
SUMMER ORZO SALAD
The basis for this recipe is a recipe in the July 2005 issue of Sunset Magazine. I've modified the dressing to use bottled dressing to make it even simpler. Great for picnics and potlucks. ***Great presentation when layered unmixed in a large glass bowl.*** Can be made vegetarian depending on dressing.
Provided by Obag6142
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 212.1, Fat 1.4, SaturatedFat 0.2, Sodium 16.1, Carbohydrate 44.1, Fiber 5.1, Sugar 6.2, Protein 8.2
SUMMER ORZO SALAD
Simple salad is wonderful by itself or with some tuna for a simple salad lunch. Recipe being submitted for RSC7 as a salad entree.
Provided by ellie_
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
- Add green pepper, capers, garlic and olives to pasta and toss.
- Add tomatoes and feta chesse and toss.
- Refrigerate before serving.
- ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).
SUMMER ORZO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
SUMMER ORZO SALAD
This fresh, flavorful, light orzo salad captures all the best flavors of summer, thanks to fresh herbs, veggies, and a light lemon vinaigrette.
Provided by Kate
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Cook orzo in salted water according to package instructions. Remove from heat when al dente, rinse under water until cool, and strain. Transfer to a large bowl and drizzle with olive oil to prevent sticking.
- Add the diced tomatoes, cucumbers, basil, mint, salt, and pepper. Stir well.
- Whisk together all the vinaigrette ingredients in a small bowl, and add to the orzo salad. Stir to combine, and serve immediately, or chill before serving.
Nutrition Facts : Calories 257 kcal, Carbohydrate 46 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Sodium 453 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PESTO ORZO AND SUMMER VEGETABLE PASTA SALAD
This mouthwatering pasta salad is not only easy to make, but it's flavorful enough for a potluck and healthy enough for a weeknight meal!
Provided by Rachel Hanawalt
Categories Side
Time 30m
Number Of Ingredients 8
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.
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- In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine.
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4.5/5 (24)Category Instant Pot Vegetarian RecipesCuisine FusionTotal Time 5 mins
- Cooking Orzo on Stove TopYou could either cook the Orzo on stove stop following the package instructions or cook it on you Pressure Cooker
- Cooking Orzo in a Pressure CookerIf you are cooking Orzo in a pressure cooker like I have in this recipe, make sure you toast the Orzo before pressure cooking it.
- Press the Sautee button and add a tablespoon of olive oil. Once the oil if hot throw in the orzo and stir for a minute making sure the oil os coated on the orzo.
SUMMER VEGETABLE ORZO PASTA SALAD - MY FEARLESS KITCHEN
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5/5 (1)Category SideServings 6Total Time 1 hr 5 mins
- Place cooked orzo pasta in a large bowl. Add canola oil and toss to coat. (This will keep the pasta from sticking together as it cools.) Set the pasta aside.
- Roast vegetables at 350 degrees for 40-45 minutes, stirring occasionally. Vegetables are done when almost all the juice from the tomatoes has evaporated and the squash is beginning to look "dry.".
GREEN SUMMER ORZO - MOB KITCHEN
From mobkitchen.co.uk
Category Dinner Party, Summer, PicnicTotal Time 12 mins
- Into a blender, add a handful of fresh mint, a handful of fresh basil, toasted pine nuts, garlic clove, the zest and juice of a lemon (save a bit of juice to squeeze over the dish at the end), 70g of Spinach, 80g of Parmesan, salt, pepper and olive oil. Blitz until smooth.
- Add petit pois to the pasta water just before the pasta is ready. Cook for 30 seconds. Drain pasta and peas.
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- Cook the pasta in salted water according to the package instructions. Drain and rinse under cold water. Tip the drained pasta into a serving dish.
- Chop the gherkins, mushrooms and sausage into fine dice, approximately the size of a piece of cooked orzo pasta.
- Mix the sriracha (if using) with the mayonnaise and add to the pasta. Mix thoroughly to combine.
COLD GREEK ORZO SUMMER SALAD - CALIFORNIA GREEK GIRL ...
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Reviews 4Category SaladCuisine California Greek
- Fill a large pot with water and bring to a boil. Add the pasta and stir several times. Cook until almost ready, al dente. (see package instructions) Remove and strain. Rinse with cold water. Place in a large bowl and cool.
- Mix the olive oil and vinegar into the pasta while still warm and let it sit as you prepare the vegetables. This allows the dressing to soak up into the pasta.
- Cut all the vegetables and add to the pasta. Add the cheese and basil before serving, this will help it from crumbling and also keeping the basil green. If using green beans, cauliflower, or broccoli you may want to steam them until tender before adding to the salad.
- When you have the pasta ready, refrigerate it overnight or for a couple of hours. Taste again for salt and pepper. Add more dressing if needed.
SUMMER ORZO SALAD - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 40 mins
- Cook orzo according to package directions; drain and rinse with cold water until pasta feels cool to the touch.
- Add pasta, beans, tomatoes, spinach, cucumber, salt, and 1/2 cup of the feta to pesto mixture; stir to combine. Let stand 10 minutes. Sprinkle with pistachios and remaining 1/2 cup feta. Serve.
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From gourmandeinthekitchen.com
Reviews 1Category SaladCuisine ItalianTotal Time 25 mins
- Place pesto ingredients in the bowl of a small foodprocessor and pulse until combined. Setaside.
- Bring a large pot of salted water to a boil and cookorzo/risoni according to package instructions until al dente. Drain and rinse under water until cool. Set aside.
- Bring another large pot of salted water to a boil and blanchpeas for 1-2 minutes. Transfer peas to a bowl of ice water,cool and drain.
- Bring water back up to a boil and blanch broccolini for 2minutes. Transfer to a bowl of icewater, cool and drain.
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5/5 (11)Calories 355 per servingCategory Salad
- In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
- Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
- Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
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