Chilled Orzo Salad Recipes

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MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

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

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

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

CHILLED ORZO SALAD



Chilled Orzo Salad image

I found this recipe in the Chicago Tribune. I made this salad for lunch the next day. I wanted to share this with everyone. Hope you like the salad.

Provided by litldarlin

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

3 cups orzo pasta, cooked
3/4 cup ken's lite northern light Italian dressing
1/2 cup spinach, julienned
1/2 cup red onion, diced
3/4 cup tomatoes, diced
1/4 cup black olives, cut in half
3 tablespoons capers, drained
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, shredded

Steps:

  • Prepare Orzo as directed on the box.
  • Combine all ingredients.
  • Toss gently to coat evenly.
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 800.4, Fat 15.3, SaturatedFat 2.9, Cholesterol 8, Sodium 952.4, Carbohydrate 136.6, Fiber 7.9, Sugar 8.5, Protein 26.9

GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

COLD ORZO SALAD



Cold Orzo Salad image

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

Provided by STK FD WIFE

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup red onion
1/2 cup grape tomatoes
1/4 cup fresh basil leaf
feta cheese
1/2 cup frozen peas, thawed
1/2 cup pine nuts
1 tablespoon lemon zest
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 dash salt

Steps:

  • Cook orzo according to package directions.
  • Drain and transfer to a large bowl. Add salt, pepper and garlic powder.
  • In seperate bowl measure out vinegar and olive oil.
  • Chop onion.
  • Slice basil.
  • Zest lemon.
  • Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil.
  • Toss to combine.
  • Stir on vinegar/oil mixture.
  • Season, to taste, with salt and black pepper.

Nutrition Facts : Calories 408.6, Fat 19.3, SaturatedFat 1.9, Sodium 64.5, Carbohydrate 49.6, Fiber 3.8, Sugar 3.1, Protein 11

GREEK ORZO SALAD



Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SHRIMP ORZO SALAD



Shrimp Orzo Salad image

A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1 package (16 ounces) orzo pasta
3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3/4 cup finely chopped red onion
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
1/3 cup chopped pimiento-stuffed olives
1/2 cup white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

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