ZIPPITY DOOO DAAAA ORZO SALAD!
This is a fabulous salad that is SURE to please all of your guests. It is easy to increase or decrease the size of the recipe to suit your needs. Dont use Extra Virgin Olive Oil for this salad. Use an olive oil suitable for salads. I really hope you enjoy my creation!!!
Provided by love4culinary
Categories Onions
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- First cook your orzo pasta per package directions, cooking until al dente, and drain.
- In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.
- Then season the oil mixture with salt and pepper to taste.
- Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.
- Pour the vinaigrette over the pasta mixture and mix to combine.
- Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.
- Chill salad for 1-2 hours for best results.
- You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).
ORZO SALAD
Steps:
- To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
- To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
- Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
- Give the salad a stir, then taste and adjust the seasoning before serving, if need be.
MEDITERRANEAN ORZO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
- For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
- Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
- Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!
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
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
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 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
ORZO SALAD
The original recipe calls for shrimp, but since we don't eat shellfish, I changed it to use chicken. From Light & Tasty. I haven't tried it yet, but I plan to soon. If you'd prefer the shrimp, substitute an equal weight of medium cooked shrimp, peeled, deveined, and cut into thirds, for the chicken.
Provided by Halcyon Eve
Categories Peppers
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain; rinse in cold water and drain again.
- Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives.
- In a small bowl, mix remaining ingredients and whisk together until well combined.
- Pour dressing over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 195.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 13.6, Sodium 245.4, Carbohydrate 26.5, Fiber 2.8, Sugar 1.5, Protein 9.4
SHRIMP, FETA, AND ORZO SALAD
Make and share this Shrimp, Feta, and Orzo Salad recipe from Food.com.
Provided by Chef LL
Categories < 60 Mins
Time 55m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 18
Steps:
- in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well.
- marinate shrimp, covered and chilled, 1 hour. prepare grill pan.
- meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool.
- for the dressing, combine all six ingeredients in a blender until emulified.
- when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper.
- remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side.
- using tongs, remove shrimp from grill pan and toss gently with orzo mixture.
- line salad bowls with baby greens and fill with orzo salad.
Nutrition Facts : Calories 822.6, Fat 49.4, SaturatedFat 10, Cholesterol 195, Sodium 471.3, Carbohydrate 59.1, Fiber 5.6, Sugar 5.1, Protein 37
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
LOW FAT ORZO SALAD
This spring/summer salad is low fat, but it tastes like heaven! If you're watching fat grams and calories, you'll love this medley of fresh vegetables and light pasta.
Provided by Kitcharen
Categories Spring
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients until coated with dressing.
- Chill one hour and stir before serving.
- (Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
Nutrition Facts : Calories 312.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.8, Sodium 733.7, Carbohydrate 60, Fiber 5.7, Sugar 5.6, Protein 11.6
ORZO SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Pasta Pepper Appetizer Side Super Bowl Vegetarian Lunch Mozzarella Arugula Radicchio Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
- Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
- Season salad with salt, pepper, and additional lemon juice, if desired.
ORZO SALAD
This pasta salad has all the flavours of a Greek salad. Great for a barbecue or any dinner party. Add grilled chicken to this salad and you have a complete meal. Shaped like rice, orzo pasta is the new take on pasta salad.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339.1, Fat 18.4, SaturatedFat 4, Cholesterol 16.7, Sodium 660.9, Carbohydrate 35.2, Fiber 2.1, Sugar 3.5, Protein 8.7
OLYMPIA ORZO SALAD
Make and share this Olympia Orzo Salad recipe from Food.com.
Provided by lecole54
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil.
- With a chef's knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside.
- Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves.
Nutrition Facts : Calories 450.2, Fat 11.5, SaturatedFat 5, Cholesterol 25, Sodium 1092.2, Carbohydrate 71.3, Fiber 12.4, Sugar 5.5, Protein 18.9
ORZO SALAD
Make and share this Orzo Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Greek
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Transfer to large bowl.
- Add sun-dried tomatoes, oil, vinegar and olives and toss to blend.
- Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.).
- Mix chopped radicchio, pine nuts, chopped basil, and garlic into orzo mixture.
- Season salad to taste with salt and pepper and serve.
Nutrition Facts : Calories 354.7, Fat 21.1, SaturatedFat 2.4, Sodium 69.4, Carbohydrate 35.5, Fiber 2.5, Sugar 1.2, Protein 7.6
ORZO SALAD
For ZWT#6 From the booklet Simply Homemade. There is one ingredient that I cannot seem to put in the ingredient list, because zaar won't recognize and that is: the brand of pickles. It's called Bick's Mini Crunch'ems
Provided by Studentchef
Categories Rice
Time 28m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring to a boil a pot of salted water. Add the water, and cook it until it is al dente, about 6-8 minutes. Drain and rinse the orzo pasta under cold water until it is at room temperature,.
- Place the orzo in a large serving bowl, and add all the remaining ingredients. Stir well to combine.
Nutrition Facts : Calories 341.4, Fat 18.4, SaturatedFat 3.9, Cholesterol 16.7, Sodium 733.3, Carbohydrate 35.9, Fiber 2.1, Sugar 3.5, Protein 8.7
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