Orzo Salad With Corn And Cucumber Feta Dressing Recipes

Steps:

• Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
• Season with salt and pepper as needed.
• Cook the orzo as directed.
• Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
• Mix in dressing.
• Sprinkle with remaining feta.

Steps:

• Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
• Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.

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!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

Steps:

• Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
• Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.