MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
ORZO AND BROCCOLI SALAD
Italian dressing, feta and almonds give this orzo salad great flavor, but the festive color comes from broccoli and cherry tomatoes. Now it's perfect.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h30m
Yield 14 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
- Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
- Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BROCCOLI AND ORZO SALAD
Make and share this Broccoli and Orzo Salad recipe from Food.com.
Provided by marileamills
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook the orzo as directed on the product package; drain and set aside.
- In a skillet, heat the oil over medium heat.
- When the oil is hot, saute the garlic and broccoli for 3 minutes; stir frequently.
- Stir in the bread crumbs, Italian seasoning, and salt to taste; saute for 1 minute.
- Add the tomatoes and vinegar; cook and stir 1-2 minutes or until heated well.
- Add the orzo; stir to mix.
- Serve warm.
Nutrition Facts : Calories 253.1, Fat 9.5, SaturatedFat 1.4, Sodium 110.5, Carbohydrate 35.4, Fiber 5.2, Sugar 5.6, Protein 8.3
ORZO AND BROCCOLI SALAD (NO MAYO)
Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Provided by HOWEWASS
Categories Orzo
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 43.4 g, Cholesterol 20.6 mg, Fat 19.4 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 5.7 g, Sodium 461 mg, Sugar 3.8 g
BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
- In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram
BROCCOLI RABE
Steps:
- Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve 1/4 cup of the cooking liquid.
- Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 1 gram
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