Mediterranean Orzo Salad With Feta Vinaigrette Recipes

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MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 ounces orzo pasta
One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping
3 tablespoons minced fresh parsley, plus more for topping
1 red onion, diced
Kosher salt and freshly ground black pepper

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 VINAIGRETTE



Mediterranean Orzo Salad With Feta Vinaigrette image

Make and share this Mediterranean Orzo Salad With Feta Vinaigrette recipe from Food.com.

Provided by Vino Girl

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup uncooked orzo pasta (rice-shaped pasta, about 8 ounces)
2 cups Baby Spinach, chopped
1/2 cup sun-dried tomato packed in oil, chopped and drained
3 tablespoons red onions, chopped
3 tablespoons kalamata olives, pitted and chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 (6 ounce) jar marinated artichoke hearts, undrained
3/4 cup feta cheese, crumbled and divided

Steps:

  • Cook the orzo according to package directions. Drain; rinse with cold water.
  • Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
  • Drain artichokes, reserving marinade.
  • Coarsely chop artichokes, and add them along with the reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
  • Sprinkle each serving with remaining feta cheese.

Nutrition Facts : Calories 295.3, Fat 9.4, SaturatedFat 4.7, Cholesterol 25, Sodium 605.7, Carbohydrate 42.4, Fiber 5.2, Sugar 2.7, Protein 12.2

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD



Mediterranean Vinaigrette for Pasta Salad image

Provided by Geoffrey Zakarian

Categories     condiment

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 10

1/2 cup tahini
1/2 cup olive oil
1/2 cup kalamata olives, minced
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon fresh thyme leaves
1 orange, zested
Kosher salt and freshly ground black pepper

Steps:

  • Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE



MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE image

Categories     Pasta     Side

Yield 4 servings

Number Of Ingredients 9

1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Steps:

  • Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. Nutritional Information Calories:338 (29% from fat) Fat:11g (sat 3.8g,mono 2.7g,poly 0.5g) Protein:11.9g

MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE



MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE image

Categories     Salad     Pasta     Side

Number Of Ingredients 10

Total time: 45 minutes
1 cup uncooked orzo (about 8 oz)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6oz) jar marinated artichoke hearts, undrained
3/4 cup (3oz) feta cheese, crumbled and divided

Steps:

  • 1. Cook the orzo according to package directions, omitting salt and fat. Drain, rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl. 2. Drain artichokes, reserving marinade. Coarsly chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinke top of salad with remaining feta cheese

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