Orzo And Zucchini Salad Recipes

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ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 cup orzo
1 tablespoon plus 1 teaspoon olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/2 cup fresh basil leaves, torn
1 to 2 tablespoons white-wine vinegar

Steps:

  • In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  • In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  • Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 2 g, Protein 7 g

ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.

Provided by CALISPICEGIRL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 cup orzo
4 teaspoons olive oil, divided
2 zucchinis, quartered lengthwise and thinly sliced
coarse salt and ground black pepper to taste
½ cup torn fresh basil
1 tablespoon white wine vinegar, or to taste
1 clove garlic, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
  • Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 39.6 g, Fat 5.6 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 9.2 mg, Sugar 3.1 g

ZUCCHINI ORZO



Zucchini Orzo image

Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!

Provided by beautifulansuz

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 4

Number Of Ingredients 9

12 ounces uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 sweet onion (such as Vidalia®), chopped
1 cup chopped green onion
1 zucchini, cut into 1/2-inch cubes
1 yellow squash, cut into 1/2-inch cubes
1 teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, 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 well in a colander set in the sink. Transfer the orzo to a large saucepan.
  • Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 72.4 g, Fat 8.2 g, Fiber 5.3 g, Protein 13.3 g, SaturatedFat 1.3 g, Sodium 14.3 mg, Sugar 6.4 g

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS



Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the orzo until tender but firm.
  • Drain in a colander; rinse under cold water to cool, and drain well.
  • Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
  • Whisk the remaining ingredients in a small bowl.
  • Pour over the salad and mix with a large spoon.

ORZO WITH ZUCCHINI AND FETA



Orzo with Zucchini and Feta image

"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 cup uncooked orzo pasta
1 medium zucchini, cut into 1/4-inch pieces
2 tablespoons water
3/4 cup crumbled feta cheese
4 teaspoons olive oil
2 teaspoons dried oregano
Salt and pepper to taste

Steps:

  • Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

BASIL ZUCCHINI ORZO SALAD



Basil Zucchini Orzo Salad image

Make and share this Basil Zucchini Orzo Salad recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

4 medium zucchini, coarsely grated
1 teaspoon salt
2 1/2 cups packed fresh basil leaves
1/2 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon fresh oregano or 1 pinch dried oregano
6 cups unsalted chicken stock
1/4 lb dry orzo pasta
1/4 cup fresh lemon juice
1/4 cup asiago cheese or 1/4 cup mizithra cheese, grated freshly
3 tablespoons chopped fresh parsley
salt and pepper, to taste

Steps:

  • Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
  • In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
  • Place mixture in a large bowl and stir together with the zucchini and set aside.
  • In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
  • Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
  • Season to taste with salt and pepper.
  • Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
  • Makes about 8 servings.

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Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate ...
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