Spring Orzo Salad Recipes

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ORZO SALAD

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15



Orzo Salad image

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

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9



Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil image

Steps:

  • Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
  • Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

8 ounces (a scant 1 1/3 cups) orzo
1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned
1 teaspoon chopped fresh coriander
1/4 teaspoon ground coriander
1/3 cup thinly sliced scallions
1/3 cup sliced toasted almonds
4 tablespoons ginger oil
squeeze of half lemon
salt and freshly ground pepper

REFRESHING SUMMER ORZO SALAD

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories     Salad     Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 14



Refreshing Summer Orzo Salad image

Steps:

  • Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  • Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

SPRING ORZO SALAD

Make and share this Spring Orzo Salad recipe from Food.com.

Provided by CookingONTheSide

Categories     Onions

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Spring Orzo Salad image

Steps:

  • Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
  • Add onions and let stand while pasta cooks.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
  • Cook until pasta and vegetables are just firm-tender.
  • Drain and rinse under cold running water; drain again.
  • Put in a bowl with dressing.
  • Add mint or dill or parsley to mix and coat.

1 tablespoon lemon zest
1/2 cup lemon juice
1/2 cup water
1/4 cup olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red onion, thinly sliced
1 lb orzo pasta
8 ounces asparagus, ends trimmed and cut into 1-inch pieces
2 cups bagged shredded carrots
1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

SPRING ORZO SALAD

Make and share this Spring Orzo Salad recipe from Food.com.

Provided by dicentra

Categories     Spring

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Spring Orzo Salad image

Steps:

  • Cook pasta according to package directions. Rinse under cold water, and drain. Set aside.
  • Coat nonstick skillet with cooking spray, and place over medium heat. Add shallots, and cook 3 to 4 minutes, or until shallots are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes.
  • Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat.
  • To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired.

Nutrition Facts : Calories 348.1, Fat 8.3, SaturatedFat 1.2, Sodium 91.3, Carbohydrate 56.7, Fiber 6.2, Sugar 7.1, Protein 14

8 ounces orzo pasta
2 medium shallots, peeled and finely chopped (1/2 cup)
8 ounces mushrooms, quartered
1 lb asparagus, tips trimmed, stems cut into 1/2-inch rounds
1 cup frozen peas
1/2 cup finely chopped toasted walnuts (optional)
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons whole grain mustard
1 1/2 teaspoons brown sugar

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