Orzo And Garbanzo Bean Salad With Basil And Mint Recipes
ORZO AND GARBANZO BEAN SALAD WITH BASIL AND MINT
I make this Orzo salad a lot during the Spring and Summer. I'm totally addicted to it. My whole family loves it and it's perfect for an outdoor picnic or concert where you can bring a meal. During the summer, I'll grow the basil, mint and tiny tomatoes so all I have to have on hand is the orzo, chicken broth, garbanzo beans and...
Provided by Patricia Naveira
Categories Pasta Salads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite. 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 rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette. Season the salad with salt and pepper to taste and serve chilled or at room temperature.
BROAD BEAN, PEA & ORZO SALAD
Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 18m
Number Of Ingredients 7
Steps:
- Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
- Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.
Nutrition Facts : Calories 334 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium
BASIL & MINT ORZO SALAD
Make and share this Basil & Mint Orzo Salad recipe from Food.com.
Provided by Jen in Victoria
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the broth into a saucepan and bring 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 and transfer to a large wide bowl. Set aside to cool completely.
- Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
- Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Nutrition Facts : Calories 271, Fat 14.8, SaturatedFat 2.2, Sodium 669, Carbohydrate 27.2, Fiber 1.6, Sugar 3.2, Protein 7.1
ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES
This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
- Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
- In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
- Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
- Season to taste with kosher salt and fresh ground pepper.
- Great when served at room temperature, but also refreshing served chilled.
ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
Provided by Bon Appétit Test Kitchen
Categories Salad Pasta Picnic Vegetarian Quick & Easy High Fiber Low Sodium Lunch Fennel Cucumber Green Bean Summer Healthy Low Cholesterol Dill Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
- Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
- Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
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