Summer Vegetable Salad With Orzo Food

ORZO VEGETABLE SALAD

Steps:

• Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

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 VEGETABLE SALAD WITH ORZO

Steps:

• Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
• Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
• Just before serving, cook the orzo until al dente. Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper. Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.

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 WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES

Steps:

• Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
• Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
• Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
• Place shrimp in bowl with orzo.
• Chop zucchini and bell pepper; add to bowl with orzo.
• Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.