FETA & CRANBERRY ORZO SALAD
It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.-Antigone Papoutsis, Nederland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 350 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 619mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ORZO AND TOMATO SALAD WITH FETA CHEESE
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.
Provided by COZYCUISINE
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
- When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g
ORZO, PINE NUT, AND FETA SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Feta Pine Nut Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 6
Steps:
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
ORZO WITH FETA AND ARUGULA
In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
MEDITERRANEAN ORZO SALAD WITH FETA
I got this recipe from a friend who got it from Cooking Light. It is delicious and healthy for get-togethers, potlucks, or as a side dish at dinner or lunch. Enjoy! Original recipe calls for 1/4 tsp pf salt, but I found that to be too bland.
Provided by clashcity19
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to instructions on package. Drain and rinse under cool water.
- Add orzo to spinach, sun-dried tomatoes, red onion, kalamata olives, salt, and pepper in a large bowl.
- Drain the artichoke hearts, but keep the marinade for later.
- Coarsely chop artichoke hearts and add to orzo.
- Add marinade and feta cheese.
- Mix well.
- Add more salt if needed.
Nutrition Facts : Calories 268.5, Fat 6.4, SaturatedFat 3.6, Cholesterol 20.1, Sodium 893.6, Carbohydrate 42.7, Fiber 5.2, Sugar 5, Protein 11.7
ORZO SALAD WITH CRANBERRIES & PECANS
From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated.
Provided by kitty.rock
Categories Berries
Time 20m
Yield 4-6 1/2-cup servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small pan, bring water to boil.
- Stir in orzo and cook until just tender, then drain.
- Combine the warm orzo, cranberries, carrots and cucumber in a medium bowl.
- In a small bowl, combine the vinegar, oil, mustard and honey (and optional thyme if using).
- Pour over orzo mixture and stir to coat.
- Add salt and pepper to taste.
- Cover and refrigerate until ready to serve.
- Stir in scallions and pecans just before serving.
- Garnish with basil or extra cucumber slices.
Nutrition Facts : Calories 439.5, Fat 12.1, SaturatedFat 1.3, Sodium 733.6, Carbohydrate 74.6, Fiber 7.1, Sugar 22.8, Protein 11.7
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