MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
GREEK ORZO SALAD
Steps:
- Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
- Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
- Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.
Nutrition Facts : Calories 224 kcal, Carbohydrate 26 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 251 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
GREEK ORZO SALAD (ORZO FETA SALAD)
Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30'!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 16
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!
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Provided by Giada De Laurentiis
Categories Cheese Onion Pasta Tomato Side Easter Quick & Easy High Fiber Feta Spring Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
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
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 WITH TOMATOES, FETA, AND RED ONION
Make and share this Orzo Salad With Tomatoes, Feta, and Red Onion recipe from Food.com.
Provided by Chef 669019
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
- Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
- Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts; toss. Serve at room temperature.
Nutrition Facts : Calories 476.1, Fat 25.9, SaturatedFat 6.4, Cholesterol 23.4, Sodium 306.2, Carbohydrate 49.1, Fiber 2.9, Sugar 4.1, Protein 13
ORZO SALAD
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Provided by Jeanine Donofrio
Categories Main dish or side dish Salad
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
ORZO WITH FETA, CUCUMBER AND TOMATO
Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.
Provided by Michaelc
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
- Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g
ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
Provided by Susie D
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4
ORZO AND TOMATO SALAD WITH FETA CHEESE
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.
Provided by COZYCUISINE
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
- When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
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