Orzo Salad With Sesame Dressing Recipes

Steps:

• Cook orzo according to directions on box.
• Mix all other ingredients and blend over pasta and chill.
• Add raisins, shredded carrots, and pine nuts, and mix gently.
• Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth 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 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 beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

Steps:

• Cook orzo pasta in boiling water for about 4 minutes.
• Rinse with cold water and drain.
• Place in a large bowl.
• In a liquid measuring cup with a spout, mix the dressing ingredients together.
• Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
• Add these to the bowl with the pasta.
• Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
• Add the dressing and mix again.
• Refrigerate several hours or overnight.
• Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
• Thinly slice the orange and then cut the slices in half.
• Stand these up around the edge of the bowl as a garnish.
• Serve cold or at room temperature.