ORZO AND TOMATO SALAD WITH FETA CHEESE
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.
Provided by COZYCUISINE
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g
ORZO SALAD
Steps:
- Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
- Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.
ORZO WITH FETA, CUCUMBER AND TOMATO
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
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
ORZO / TOMATO SALAD WITH FETA AND OLIVES
We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.
Provided by Dancer
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
ITALIAN ORZO SALAD
This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.
Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
ORZO, FETA, AND TOMATO SALAD WITH MARJORAM VINAIGRETTE
Categories Salad Herb Olive Pasta Tomato Side Picnic Vegetarian Quick & Easy Feta Lemon Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
- Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)
- Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.
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- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes, cut sides up, in a single layer on baking sheet. Drizzle evenly with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 1 hour. Let cool for 30 minutes.
- While tomatoes cool, bring a large pot of generously salted water to a boil. Add pasta; cook until al dente, about 9 minutes. Drain; transfer to a large bowl.
- While pasta cooks, whisk vinegar, mustard, honey, and remaining 1 teaspoon salt in a small bowl. Slowly add 5 tablespoons oil, whisking constantly to combine.
- Stir half of vinaigrette (about ¼ cup) into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.
LEMON ORZO PASTA SALAD WITH OLIVES AND TOMATOES …
From chefdehome.com
Cuisine ItalianCategory Salad, Pasta, Brunch, Side DishServings 5-6Total Time 20 mins
- Mix vegetable broth (if using) with 2 cups water, bring to a rolling boil in large heavy bottom saucepan. Season broth with salt if using no-sodium broth. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. (about 8-9 minutes) Drain. Transfer to large wide bowl, toss frequently until cool.
- In a wide pasta serving bowl, add lemon juice & zest, honey, olive oil. Whisk well. Add chopped shallots, season with salt and pepper.
- Now add in chopped tomatoes, olives, cilantro and room temperature orzo pasta. Toss gently to combine and coat orzo with Vinaigrette. ( this prevents orzo from sticking together.) Taste and adjust seasoning. Serve at room temperature or chilled for 1 hr.
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