Light And Refreshing Sesame Orzo Salad Recipes

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SESAME ORZO SALAD RECIPE



Sesame Orzo Salad Recipe image

Provided by Sarah Walker Caron

Time 10m

Number Of Ingredients 10

1 cup orzo, prepared
3 carrots, shredded
1/2 cup sugar snap peas, sliced thin
2 tbsp vegetable oil
2 tbsp seasoned rice vinegar
2 tsp soy sauce
1/2 tsp sesame oil
1 clove garlic, minced
1/2 tsp ground ginger
1 tbsp toasted sesame seeds

Steps:

  • In a large bowl, stir together the orzo, carrots, and sugar snap peas. Set aside.
  • In a smaller bowl, combine the vegetable oil, rice vinegar, soy sauce, sesame oil, garlic and ground ginger. Whisk until well mixed.
  • Pour the dressing over the orzo mixture and stir. Sprinkle with sesame seeds and stir again.
  • Chill the salad for at least 30 minutes before serving.

Nutrition Facts : ServingSize 1

REFRESHING SUMMER ORZO SALAD



Refreshing Summer Orzo Salad image

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories     Salad     Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 14

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Steps:

  • Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  • Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

LIGHT AND REFRESHING SESAME ORZO SALAD



Light and Refreshing Sesame Orzo Salad image

This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

Provided by Vino Girl

Categories     Peppers

Time 9h

Yield 10 serving(s)

Number Of Ingredients 18

1 1/3 cups orzo pasta, uncooked
1 1/2 cups fresh broccoli florets, chopped
1/2 cup green onion, sliced
1/2 cup red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1/2 cup carrot, finely grated
1/2 cup fresh mung bean sprouts
1 (5 ounce) can water chestnuts, drained
1/2 orange
2 tablespoons roasted sunflower seeds
2 tablespoons light sesame oil
3 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/4 teaspoon ginger, minced
2 teaspoons brown sugar
1/2 teaspoon soy sauce

Steps:

  • Cook orzo pasta in boiling water for about 4 minutes.
  • Rinse with cold water and drain.
  • Place in a large bowl.
  • In a liquid measuring cup with a spout, mix the dressing ingredients together.
  • Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
  • Add these to the bowl with the pasta.
  • Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
  • Add the dressing and mix again.
  • Refrigerate several hours or overnight.
  • Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
  • Thinly slice the orange and then cut the slices in half.
  • Stand these up around the edge of the bowl as a garnish.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 0.7, Sodium 36.6, Carbohydrate 26.1, Fiber 2.6, Sugar 3.9, Protein 5.1

SESAME ORZO SALAD



Sesame Orzo Salad image

Time 19m

Yield 4

Number Of Ingredients 1

1 cup dry orzo pasta 2 cups shredded red kale ½ cup shredded carrots ½ cup shelled edamame, thawed ¼ cup chopped green onion ¼ cup chopped cilantro 2 tablespoons chopped mint ¼ cup sliced almonds For Dressing: ¼ cup olive oil 3 tablespoons fresh lime juice 2 tablespoons Kikkoman® Sesame Oil 2 tablespoons honey 1 teaspoon peeled/grated ginger ½ teaspoon minced garlic ½ teaspoon salt

Steps:

  • Cook orzo pasta according to package directions. Strain and run orzo under cool water. Transfer to a large mixing bowl. Stir ingredients for salad dressing together in a small bowl. Add kale, carrots, edamame, green onion, cilantro, and mint to the bowl with orzo and pour dressing on top. Stir well to combine and top with almonds. Serve chilled.

SUMMERTIME ORZO SALAD



Summertime Orzo Salad image

Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.

Provided by FrackFamily5 CA->CT

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 8h45m

Yield 12

Number Of Ingredients 10

6 ounces uncooked orzo pasta
½ cup frozen peas
½ cup chopped cucumber
¼ cup diced red bell pepper
¼ cup diced red onion
¼ cup chopped marinated artichoke hearts
1 Roma tomato, seeded and diced
2 tablespoons red wine vinegar
2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 tablespoons olive oil

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 11 minutes.
  • While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
  • Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
  • Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 12.9 g, Cholesterol 0.4 mg, Fat 3 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 115 mg, Sugar 1.4 g

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