ORZO, FETA & PEPPER SALAD
Make and share this Orzo, Feta & Pepper Salad recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking.
- Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.
Nutrition Facts : Calories 461, Fat 23.5, SaturatedFat 8.5, Cholesterol 40.2, Sodium 509.4, Carbohydrate 47.5, Fiber 2.5, Sugar 4.7, Protein 14.7
ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
MINTY ORZO LENTIL AND FETA SALAD
This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Provided by KAGRECO
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g
MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA
Make and share this Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta recipe from Food.com.
Provided by drhousespcatcher
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- SALAD.
- Preheat the oven to 350 degrees.
- Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
- Let cool, then coarsely chop and set aside.
- Peel and core the cucumber and cut it into 1/2-inch cubes.
- Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
- Set aside.
- Fill a large saucepan two-thirds full of water.
- Add a pinch of salt and bring to a boil.
- Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
- Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
- Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
- Toss with the olive oil to keep the pasta from sticking together.
- Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
- Drizzle in the Lemon Vinaigrette and toss well.
- Season to taste with salt and pepper.
- Cover and store in the refrigerator for up to 2 days.
- LEMON VINAIGRETTE yield: 1 1/4 cups.
- Combine all the ingredients except the olive oil in a medium bowl.
- Mix well with a whisk.
- Add the oil in a slow stream, whisking as you pour.
- Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
Nutrition Facts : Calories 1038.5, Fat 79.5, SaturatedFat 15.8, Cholesterol 41.7, Sodium 1160.1, Carbohydrate 66.8, Fiber 6.9, Sugar 8.7, Protein 21.4
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