Surdyks Greek Orzo Salad Food

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

PERFECT GREEK ORZO SALAD

Steps:

• In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
• Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
• Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

SURDYK'S GREEK ORZO SALAD RECIPE

Steps:

• Cook pasta according to package directions; drain.
• Rinse with cold water; drain again.
• Transfer pasta to a large bowl.
• Cover; chill in the refrigerator for 1 to 2 hours.
• Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
• For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano.
• Shake vigorously to combine.
• Pour dressing over pasta mixture; toss to coat.
• Season to taste with salt and ground black pepper.
• Cover; chill in the refrigerator for 2 to 24 hours.

GREEK ORZO SALAD (ORZO FETA SALAD)

Steps:

• To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
• Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
• Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
• Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
• To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
• Add the cubed feta and stir carefully, making sure the cheese pieces don't break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

SURDYK'S GREEK ORZO SALAD

Steps:

• Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
• Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
• For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
• Cover and chill for 2 to 24 hours.

LIGHT AND REFRESHING SESAME ORZO SALAD

Steps:

• Cook orzo pasta in boiling water for about 4 minutes.
• Rinse with cold water and drain.
• Place in a large bowl.
• In a liquid measuring cup with a spout, mix the dressing ingredients together.
• Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
• Add these to the bowl with the pasta.
• Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
• Add the dressing and mix again.
• Refrigerate several hours or overnight.
• Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
• Thinly slice the orange and then cut the slices in half.
• Stand these up around the edge of the bowl as a garnish.
• Serve cold or at room temperature.

GREEK ORZO SALAD WITH GRILLED SHRIMP

Steps:

• Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
• In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
• Mix well.
• Slowly add oil and blend till emulsified.
• Pour vinaigrette over pasta and fold lightly to coat.
• Carefully fold in cheese.
• Set in fridge.
• Heat grill to high.
• Brush shrimp with olive oil and a little lemon.
• Grill two minutes per side or just till cooked through.
• Divide salad into 4 and divide shrimp over the tops.
• Prep time doesn't include time to cook pasta.

GREEK ORZO AND SHRIMP SALAD

Steps:

• Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

MAKE AHEAD GREEK ORZO SALAD

Steps:

• Prepare salad dressing.
• Roll the basil and mint into a cigar like roll and slice thin as you can.
• Dice the red onion.
• Cook the orzo until it is al dente, about 9 minutes and drain.
• While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
• Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
• Let it sit for a couple of hours, or even better over night.
• Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
• Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions.
• In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.
• Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside.
• In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper.

LIGHT GREEK ORZO SALAD

Steps:

• Add bouillon to pasta water and bring to a boil.
• Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
• While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
• In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
• Add Orzo, dressing and feta cheese, stir well.
• Cover and chill for at least 1 hour, a few hours if time permits.
• Enjoy!

ORZO SALAD

Steps:

• Bring a pot of salted water to a boil. Add the orzo and cook until it is al dente, about 6-8 minutes, Drain and rinse with cold water until the pasta is room temperature,.
• Place pasta in a large serving bowl, Add remaining ingredients. Stir well to combine.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.