Mediterranean Orzo Salad With Feta Pine Nuts Recipes

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

MEDITERRANEAN ORZO SALAD WITH FETA & PINE NUTS

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well in colander - do not rinse. While pasta is cooking, remove zest from lemon with micro-plane being careful not to grate any of the bitter white pith, set aside. Juice lemons. In a large bowl, whisk together 6 tablespoons of the lemon juice and the olive oil. Add HOT, drained orzo to lemon juice/olive oil mixture, mix well. Add salt & freshly ground black pepper. Set aside until cooled to room temperature, stirring often. Meanwhile, toast pine nuts in a dry skillet over low heat until uniformly browned, empty onto a plate or cutting board to cool. Slice green onions, halve cherry tomatoes, pit and quarter olives, crumble feta cheese, and chop basil. When orzo is completely cooled, mix in green onions, cherry tomatoes, olives, feta cheese, pine nuts, basil and lemon zest. Season to taste with reserved 3 or 4 tablespoons lemon juice and additional salt & pepper. Cover and refrigerate until serving time.

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.

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.

LEMONY ORZO SALAD WITH FETA AND PINE NUTS

Steps:

• If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
• Boil water in a 6-8 quart pot with optional flavor cubes.
• Add orzo and cook until tender.
• Drain orzo in colander and rinse with cold water.
• Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
• Then toss in the rest of the ingredients.
• Season with salt and pepper to taste.
• You can add more lemon juice if you like it really lemony.
• Chill salad for 3-4 hours before serving.

MEDITERRANEAN ORZO SALAD WITH FETA

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.

ORZO, PINE NUT, AND FETA SALAD

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.

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.

MEDITERRANEAN-STYLE ORZO PASTA SALAD

Steps:

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

ORZO WITH SPINACH AND PINE NUTS

Steps:

• In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.