Lemon Dill Orzo Pasta Salad With Cucumbers Olives And Feta Recipe 465

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES

Lemon Orzo Pasta Salad with Cucumbers and Olives image

We love this light orzo pasta salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! Use your favorite tender herbs in this - we love using of one or a combination of mint, dill, basil, parsley or cilantro.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups (8 ounces) dried orzo pasta
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced or 8 ounces halved cherry tomatoes
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
1/2 cup pitted olives, halved
1 cup canned or jarred and drained artichoke hearts, chopped, see notes

Steps:

Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 166, Protein 4.4 g, Carbohydrate 20.5 g, Fiber 2 g, Sugar 1.8 g, Fat 8 g, SaturatedFat 1.1 g, Cholesterol 21 mg, Sodium 290 mg

LEMON-DILL ORZO PASTA SALAD WITH CUCUMBERS, OLIVES, AND FETA RECIPE - (4.6/5)

Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta Recipe - (4.6/5) image

Provided by HalfmoonKitchen

Number Of Ingredients 10

Ingredients

1 pound orzo pasta
Zest of 1 lemon
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 medium shallot, grated
5 tablespoons extra-virgin olive oil
4 tablespoons fresh dill, chopped
1 cup Kalamata olives, pitted and sliced
2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
6 ounces feta cheese, crumbled

Steps:

Cook orzo in salted water; drain and transfer to large salad bowl. Meanwhile, make lemon-dill vinaigrette to dress the salad: combine lemon zest and juice, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the olive oil while whisking, then stir in the chopped dill. Taste and adjust as needed. Pour the vinaigrette over the still-warm pasta and toss. Allow to cool to room temperature, then add the olives and cucumbers. Scatter the crumbled feta cheese over the top and serve.

ORZO PASTA SALAD WITH FETA & OLIVES

Orzo Pasta Salad with Feta & Olives image

Treat your guests to a tasty Mediterranean-style orzo pasta salad, made with freshly squeezed lemon juice, crumbled feta and kalamata olives.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 10

Ingredients

2 cups orzo pasta, uncooked
3/4 cup KRAFT Lite House Italian Dressing
2 Tbsp. each chopped fresh mint and parsley
2 Tbsp. fresh lemon juice
1 each green, red and yellow pepper, chopped
1 English cucumber, finely chopped
1/2 cup red onion wedges
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup pitted Kalamata olives

Steps:

Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

ORZO WITH FETA, CUCUMBER AND TOMATO

Orzo with Feta, Cucumber and Tomato image

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Provided by Michaelc

Categories Salad Pasta Salad Greek Pasta Salad Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g

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