Lightandrefreshingsesameorzosalad Recipes

ORZO SALAD

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

SWEET AND TANGY ORZO SALAD

Steps:

• For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat.
• Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.
• Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.

LIGHT AND REFRESHING SESAME ORZO SALAD

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.

SUMMER ORZO SALAD

Steps:

• Preheat a grill to high heat.
• Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
• Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
• When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

MEDITERRANEAN ORZO SALAD

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.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

ORZO AND TOMATO SALAD WITH FETA CHEESE

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.

COLD ORZO SALAD

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.

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

ORZO SALAD

Steps:

• Toss all ingredients with the orzo.
• Chill or serve immediately.

EASY MEDITERRANEAN ORZO SALAD

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. Drain well.
• Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

ORZO / TOMATO SALAD WITH FETA AND OLIVES

Steps:

• Cook orzo according to package for al dente. Drain and rinse with cold water.
• Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
• In small bowl, whisk together oil and lemon juice. Mix into salad.
• Salt and pepper to taste. Refrigerate and chill before serving.
• If you use dried dill, be sure to use plenty.
• Serves: 6 as a side dish.
• Also great as a main dish for lunch.

ORZO SALAD

Steps:

• Whisk dressing ingredients in a large serving bowl until blended.
• Add remaining ingredients.
• Toss to mix and coat.

REFRESHING SUMMER ORZO SALAD

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.

LENTIL AND ORZO SALAD

Steps:

• Bring 6 cups of salted water to a boil in a large pot.
• Add the orzo and boil for 8-10 minutes or until tender.
• Drain, and toss with 1 Tablespoon of the olive oil.
• Spread the orzo onto a sheet pan, and cool in the refrigerator.
• Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
• Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
• Drain, and discard the carrots, celery, onions, and bay leaf.
• Mix the lentils and the cooled orzo in a large salad bowl.
• Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
• Toss until combined, and season to taste with salt and pepper.
• Set aside to allow the flavors to develop for at least 1 hour before serving.

CHILLED ORZO SALAD

Steps:

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

ORZO SALAD WITH SESAME DRESSING

Steps:

• To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
• Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
• In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
• Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
• Top with half the carrot strips, raisins, and sunflower kernels.
• Repeat layers.
• Drizzle 1 cup Sesame Dressing over the top.
• Sprinkle the parsley and green onion evenly over the top.
• Serve with the remaining Sesame Dressing.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.