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
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!
MEDITERRANEAN ORZO SALAD WITH FETA
I got this recipe from a friend who got it from Cooking Light. It is delicious and healthy for get-togethers, potlucks, or as a side dish at dinner or lunch. Enjoy! Original recipe calls for 1/4 tsp pf salt, but I found that to be too bland.
Provided by clashcity19
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to instructions on package. Drain and rinse under cool water.
- Add orzo to spinach, sun-dried tomatoes, red onion, kalamata olives, salt, and pepper in a large bowl.
- Drain the artichoke hearts, but keep the marinade for later.
- Coarsely chop artichoke hearts and add to orzo.
- Add marinade and feta cheese.
- Mix well.
- Add more salt if needed.
Nutrition Facts : Calories 268.5, Fat 6.4, SaturatedFat 3.6, Cholesterol 20.1, Sodium 893.6, Carbohydrate 42.7, Fiber 5.2, Sugar 5, Protein 11.7
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- In a jar, mix together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.
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