Garden Orzo Salad Recipes

Steps:

• In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
• Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
• To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
• Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

Steps:

• In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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.

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.

Steps:

• Bring a large pot of water to boil and cook orzo according to directions for al dente. I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
• While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers. I don't chop too finely, but that is a matter of personal choice.
• Once the orzo is done, drain it and put it into a large work bowl.
• While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
• Next, while the orzo is still hot, add the goat cheese. IF the cheese comes in a log, you may want to slice it before adding. Blend.
• It's important to add the goat cheese while the orzo is hot. This allows it to blend and become part of the dressing. It takes a few minutes to make sure the goat cheese and dressing blend well. There will not be a lot of sauce. The pasta may be a bit dry at this point.
• Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
• Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
• Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
• Add the herbs to the salad and blend.
• Add another 1/4 of the bottle of balsamic dressing and mix.
• Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
• You can add a bit more olive oil if needed. I usually add a few splashes at the end.
• This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
• I let this salad rest for a few hours for flavors to meld.
• I think it is best served at room temperature.
• Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.