Best Whole Wheat Orzo Salad Recipes

WHOLE WHEAT ORZO SALAD

Whole Wheat Orzo Salad image

In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies - and it's good for a crowd. - Mya Zeronis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
1 can (15 ounces) cannellini beans, rinsed and drained
3 medium tomatoes, finely chopped
1 English cucumber, finely chopped
2 cups crumbled feta cheese
1-1/4 cups pitted Greek olives (about 6 ounces), chopped
1 medium sweet yellow pepper, finely chopped
1 medium green pepper, finely chopped
1 cup fresh mint leaves, chopped
1/2 medium red onion, finely chopped
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon grated lemon zest
3 garlic cloves, minced
1/2 teaspoon pepper

Steps:

Cook orzo according to package directions. Drain orzo; rinse with cold water., Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.

Nutrition Facts : Calories 411 calories, Fat 17g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 740mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 13g fiber), Protein 14g protein.

WHOLE-WHEAT ORZO SALAD WITH BROCCOLI-PINE NUT PESTO

Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto image

Create this Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto that's adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

Fine-grained sea salt
1 1/2 cups whole-wheat orzo
5 cups broccoli florets and thinly sliced stems
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche
1 ripe avocado, peeled, pitted, and sliced

Steps:

Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.
Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.