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
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
SUMMERTIME ORZO & CHICKEN
This easy-as-can-be main dish is likely to become a summer staple at your house. It's that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. -Fran MacMillan, West Melbourne, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.
Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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.
SUMMERTIME ORZO SALAD
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
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
SUMMER ORZO FETA PASTA SALAD
Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 5-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 885.7, Fat 43.9, SaturatedFat 13.5, Cholesterol 65.6, Sodium 1248.1, Carbohydrate 100, Fiber 5.1, Sugar 8.3, Protein 24
SUMMER ORZO SALAD WITH CHICKPEAS AND FETA
Eating the rainbow just got easier with this DELICIOUS Summer Orzo Salad! It's perfect as a sharable side dish for your next backyard party or as a tasty pasta salad to serve with lunch or dinner.
Provided by Jenn Laughlin - Peas and Crayons
Categories Side Dish
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 297 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SUMMERY CHOPPED ORZO SALAD
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
Provided by Columbus Foodie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop all veggies very small, and toss with cooked orzo.
- Add cheese, and toss again.
- Mix all dressing ingredients and shake hard in a container to emulsify.
- Dress salad with as much dressing as you'd like. You won't necessarily use it all.
- Chill and serve cold.
Nutrition Facts : Calories 1109.5, Fat 81.2, SaturatedFat 22.8, Cholesterol 89.7, Sodium 748.3, Carbohydrate 62.6, Fiber 4.9, Sugar 11.9, Protein 35.8
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.
SUMMER ORZO PASTA SALAD WITH LEMON HERB DRESSING
Provided by The Hanging Spoon
Time 18m
Number Of Ingredients 12
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.
ZIPPY ORZO SUMMER SALAD
Orzo Summer Salad! With chicken and orzo, loaded with fresh veggies, and finished with a zippy lemon dressing and goat cheese.
Provided by Pinch of Yum inspired by my bestie Ang
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions.
- Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; saute until the corn is bright yellow and tender.
- Toss all ingredients together, including dill, green onions, and olive oil, lemon juice, goat cheese, and salt and pepper to taste. Serve hot or cold. YUMMYYYYYY.
Nutrition Facts : Calories 265 calories, Sugar 3.7 g, Sodium 42.2 mg, Fat 12.4 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 26 g, Fiber 3.3 g, Protein 15.6 g, Cholesterol 29.1 mg
ORZO PASTA SALAD
Quick and easy to make this Orzo Pasta Salad is a summer favourite. This tasty pasta salad combines creamy feta, juicy cherry tomatoes and salty kalamata olives with orzo and a very quick lemon, pesto dressing.
Provided by Michelle Alston
Categories Lunch
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 40 g, Protein 11 g, Fat 20.6 g, SaturatedFat 5.5 g, Cholesterol 22 mg, Sodium 427 mg, Fiber 3.3 g, Sugar 5.9 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.
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.
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