Orzo With Smokey Tomato Vinaigrette Recipes

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ORZO WITH TOMATOES

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Orzo With Tomatoes image

Steps:

  • Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

ORZO, FETA, AND TOMATO SALAD WITH MARJORAM VINAIGRETTE

Categories     Salad     Herb     Olive     Pasta     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Feta     Lemon     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10



Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette image

Steps:

  • Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
  • Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)
  • Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.

1 pound orzo
1/4 cup fresh lemon juice
6 teaspoons finely chopped fresh marjoram
4 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1/2 cup olive oil
1 1/2 cups crumbled feta cheese
3 green onions, thinly sliced
1 cup pitted Kalamata olives, quartered
24 ounces cherry tomatoes, stemmed, halved

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