Sweet Million Cherry Tomato Orzo Salad Recipes

Steps:

• For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat.
• Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.
• Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

Steps:

• Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
• In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
• In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
• Add tomatoes and feta to the dressing, tossing to combine.
• Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
• Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

Steps:

• Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
• Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
• In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
• Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
• Season to taste with kosher salt and fresh ground pepper.
• Great when served at room temperature, but also refreshing served chilled.