CONFETTI ORZO SALAD
This is a dish that is always a hit anywhere I take it. I always serve it cold. I believe it's from the 365 pasta recipes cookbook but it has changed over time to the recipe I have here. If you don't have orzo on hand you can use any small shaped pasta instead. Enjoy! :)
Provided by Pam Snyder
Categories Pasta Sides
Time 20m
Number Of Ingredients 11
Steps:
- 1. Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
- 2. Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
- 3. Toss all of the ingredients together. Serve hot or cold.
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
ITALIAN ORZO SALAD
This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.
Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
ORZO PASTA SALAD WITH GRILLED CONFETTI VEGETABLES AND FETA
Orzo pasta salad with zucchini, yellow pepper, corn, cherry tomatoes, pine nuts, feta and a delicious dressing flavored with lemon and oregano. Perfect summer dish. From Today's Parent Magazine.
Provided by FrVanilla
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
- In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
- Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
- To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
- In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
COASTAL LIVING CONFETTI ORZO SALAD
Make and share this Coastal Living Confetti Orzo Salad recipe from Food.com.
Provided by carolinajen4
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook orzo according to package directions; drain. Rinse with cold water; drain.
- Combine orzo, carrot, and next 5 ingredients; set aside.
- Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil.
- Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.
Nutrition Facts : Calories 282.1, Fat 12.8, SaturatedFat 1.8, Sodium 303.7, Carbohydrate 36.3, Fiber 2.6, Sugar 2.7, Protein 6.2
ORZO SALAD
Make and share this Orzo Salad recipe from Food.com.
Provided by VegSocialWorker
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a 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 orzo through a strainer. Transfer 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; set aside.
- 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.
- Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.
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EASY MEDITERRANEAN ORZO SALAD | THE MEDITERRANEAN DISH
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4.8/5 (65)Calories 111 per servingCategory Salad
- 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.
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