HERBY ORZO & LEMON SALAD
Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day
Provided by Esther Clark
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
- Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
- Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
ORZO PASTA SALAD
Steps:
- DRESSING: Start with the dressing so the flavors have time to meld and intensify. Zest a lemon to get 2 teaspoons zest. Juice the lemon to get 3 tablespoons juice. Place zest and juice in a large Mason jar. Add the olive oil, garlic, Dijon mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Put the lid on the jar, shake to combine and refrigerate while preparing the salad.
- SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain, rinse under cold water and allow to cool thoroughly.
- VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes and olives, finely dice the red onion (See Note 1), and the parsley. Add all the veggies to a large bowl. Add in the feta cheese. If desired, grill corn (See Note 2). Cut the kernels from the cob (you don't have to cook the corn; you can add it in raw too for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and/or pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.
Nutrition Facts : Calories 369 kcal, Carbohydrate 53 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 716 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
LEMON BASIL GREEK ORZO SALAD
EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 25m
Number Of Ingredients 17
Steps:
- To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
- While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
- Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Transfer the onion and zucchini mixture to the large pot with the drained orzo.
- Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
- Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
- Add the feta and stir to combine. Tip - If you want the feta to remain more intact, don't add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won't see the white crumbles.
- Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it's a very large quantity of food.
- If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn't stick as it cools.
- Serve immediately. Recipe can be served warm, at room temp, or chilled.
Nutrition Facts : Calories 304 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 565 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
ORZO SALAD
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Provided by Jeanine Donofrio
Categories Main dish or side dish Salad
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
EASY ORZO PASTA SALAD
Steps:
- Cook orzo until tender. Cool.
- Combine all dressing ingredients in a small bowl and whisk.
- Combine orzo with remaining salad ingredients.
- Toss with dressing and season with salt and pepper.
- Refrigerate at least 1 hour before serving
Nutrition Facts : Calories 309 kcal, Carbohydrate 39 g, Protein 10 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 124 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
ORZO LEMON SALAD
Tossed with Kalamata olives and crumbled feta, this 15-minute Orzo Lemon Salad will quickly become your new favorite make-ahead recipe.
Provided by Elizabeth Van Lierde
Time 15m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
- In a large serving bowl toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, kosher salt and black pepper until combined.
- Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
- Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
Nutrition Facts : ServingSize 1/3 cup, Calories 406, Sugar 5 g, Sodium 755.8 mg, Fat 25.9 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 38.8 g, Fiber 2.7 g, Protein 8.6 g, Cholesterol 16.8 mg
LEMON ORZO SALAD
This Lemon Orzo Salad is made with fresh produce like tomatoes, zucchini and basil, and the lemons make it light and refreshing. It's healthy and a perfect make-ahead lunch recipe, so what are you waiting for? Dig in!
Provided by Erin
Categories dinner lunch Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Cook pasta as you normally would in a pot of salted water, until it's al dente. Reserve 1/4 cup of the pasta water (you probably won't need it, but reserve it just in case), then drain the orzo and set aside.
- While the pasta is cooking, combine lemon juice, olive oil, lemon zest, 1/2 cup water (not the salted water), salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside.
- Transfer the cooked orzo to the bowl with the lemon juice and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water, which is good because we don't want it to be dry. If for some reason it is, pour in the reserved pasta water.
- Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta and/or black pepper on top!
Nutrition Facts : Calories 365 kcal, Sugar 4 g, Sodium 249 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 46 g, Fiber 2 g, Protein 9 g, Cholesterol 8 mg, ServingSize 1 serving
EASY LEMON ORZO PASTA SALAD
An easy orzo pasta salad recipe with summer produce and a quick lemon dressing.
Provided by Jessie
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Cook orzo in very salty water until just barely al dente.
- Reserve 1/2 cup of pasta water.
- Drain orzo and set aside.
- While the orzo cooks, use a microplane to zest your lemon. Place zest into a large mixing bowl.
- Cut zested lemon in half and squeeze lemon juice into your mixing bowl. Be careful not to let any lemon seeds fall into the bowl!
- Add olive oil, salt, and pepper to bowl and whisk to combine. Set aside.
- Add reserved 1/2 cup pasta water to your lemon juice mixture and whisk to combine. The sauce will look watery, but don't worry - the orzo will soak the liquid up as it cools!
- Add cooked, drained orzo to lemon juice mixture and stir to combine.
- Let orzo cool for 10-15 minutes.
- Add basil and tomatoes to orzo. Stir to combine. Taste and add salt or pepper as necessary.
- Serve immediately or transfer to an airtight container and chill until ready to serve. Top with an extra sprig of basil for garnish if you like.
Nutrition Facts :
LEMON ORZO SALAD WITH CHICKEN
This lemon orzo salad recipe is a fresh, healthy, and colorful summer salad that's a breeze to make! It's ready in about 30 minutes.
Provided by Natasha Bull
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
- Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
- Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
- Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.
Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 167 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ORZO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
- Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
- While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
- Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.
RAINBOW ORZO SALAD
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
Provided by Jeanine Donofrio
Categories Salad, side dish, main dish
Time 27m
Yield 4 as a side
Number Of Ingredients 20
Steps:
- In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
- Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
- Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
- Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
More about "orzo lemon salad recipes"
GREEK ORZO SALAD WITH LEMON VINAIGRETTE - YAY! FOR FOOD
From yayforfood.com
4.5/5 (16)Total Time 30 minsCategory Side DishesCalories 246 per serving
- For the pasta salad. Cook the pasta according to package directions until al dente. Drain and rinse with cold water, until pasta is cooled*. Set aside. As the orzo cooks, prepare the vegetables and measure out the feta cheese.
- For the lemon vinaigrette. Place the vinaigrette ingredients in a food safe jar, seal with the lid, and shake the jar until the ingredients are well-combined (or whisk together the ingredients in a medium bowl). Taste and adjust to flavour preferences.
- Put it together. In a large bowl, toss together the orzo, vegetables, feta, and vinaigrette until the pasta and vegetables are coated with the dressing. Taste for additional salt and pepper.
GREEK LEMON ORZO SALAD (RISONI) | RECIPETIN EATS
From recipetineats.com
5/5 (12)Total Time 10 minsCategory SaladCalories 350 per serving
- Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
- Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!
EASY LEMON ORZO SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (5)Total Time 30 minsCategory Lunch, Side DishCalories 196 per serving
- Bring a large pot of salted water to a boil. Add the orzo and allow to cook according to package instructions until tender. Drain and rinse with cold water.
- Dress with the olive oil, lemon, salt and pepper. Toss well to make sure everything is combined and serve.
10 BEST LEMON ORZO PASTA SALAD RECIPES | YUMMLY
From yummly.com
10 BEST LEMON ORZO SALAD RECIPES | YUMMLY
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LEMONY ORZO-VEGGIE SALAD WITH CHICKEN RECIPE | …
From myrecipes.com
5/5 (40)Total Time 20 minsServings 4Calories 275 per serving
- Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
- While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
LEMON SHRIMP & ORZO SALAD RECIPE | EATINGWELL
From eatingwell.com
Total Time 20 minsCalories 467 per serving
- Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
- Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.
- Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.
EASY LEMON ARTICHOKE ORZO SALAD - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (3)Total Time 30 minsCategory Salad/Side DishCalories 400 per serving
- In a medium saucepan, melt butter over medium heat. Once melted, add garlic and cook 1 minute, until fragrant. Stir in orzo and cook 3 to 4 minutes, stirring occasionally, until the grains are lightly toasted and golden.
- Add broth; increase heat to bring mixture to a boil. Once boiling, reduce to medium-low, cover, and gently simmer for 15 minutes until all liquid is absorbed.
- Remove pan from heat and stir in artichokes, feta, almonds, lemon zest and juice, black pepper, and fresh parsley (or basil). Taste and add a pinch of salt, if needed. Serve warm, chilled, or closer to room temperature.*If making ahead, reserve 1 to 2 Tbsp. oil from the jar of marinated artichokes to stir in right before serving to help loosen up the grains.
CUCUMBER LEMON ORZO SALAD {VEGAN} | MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 50 minsCategory SaladCalories 319 per serving
- Bring 4 cups of water to a boil. Cook orzo in the boiling water for 9 minutes, stirring occasionally. Strain the orzo well and transfer it to a large bowl. Toss with olive oil/lemon juice mixture and place in the refrigerator to cool.
- Toss the cucumbers, arugula, herbs, and pine nuts with the orzo. Add salt and pepper and return to the refrigerator for at least 30 minutes before serving. Serve with fresh lemon wedges and freshly ground pepper.
LEMON ORZO SALAD WITH ASPARAGUS, SPINACH AND FETA ...
From vanillaandbean.com
5/5 (9)Category Dinner, Lunch, Picnic, PotluckCuisine AmericanCalories 384 per serving
- Cook the Orzo and Asparagus: In a large saute pan, heat the Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally on medium low heat for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for 10 minutes, then stir in the asparagus. Relid and cook on low for another 4 or 5 minutes or until all the liquid is absorbed and the asparagus is tender crisp. Stir. Remove from heat, and transfer to a large bowl. Place in the refrigerator to cool.
- In a lidded jar, add the olive oil, lemon juice and zest and garlic. Shake until the ingredients are emulsified. Set aside.
- To the chilled orzo and asparagus add the bell pepper, spinach, olives, chives (or green onions), almonds, herbs, salt and fresh ground pepper. Pour the dressing over the salad and toss. Taste for seasoning adjustment.
LEMON ORZO CHICKPEA SALAD (HEALTHY & EASY TO MAKE)– PLANT ...
From plantbasedrdblog.com
5/5 (7)Total Time 18 minsServings 4-6
- Cook orzo according to package recommendations and instructions. Drain the orzo, but do not rinse it! Just set it aside and prep the remaining ingredients.
- Prepare your lemon garlic dressing. To a small bowl or jar combine olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Adjust with salt and pepper to taste.
- Now, to a large bowl add in your orzo then add in cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, red pepper flakes and pour over your dressing.
- Toss the salad together to coat and mix ingredients well. Adjust salt and pepper to taste and serve. To really allow the flavors to meld, I recommend chilling for at least an hour in the fridge before serving.
LEMON ORZO SHRIMP SALAD RECIPE | THE FRAYED APRON
From thefrayedapron.com
5/5 (1)Category Appetizer, Main Course, SaladCuisine AmericanTotal Time 25 mins
- Boil the pasta and cook the shrimp. Fill a large pot with water, add 1 tablespoons of salt and bring to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally until just shy of al dente. Add the shrimp to the pot with the orzo and continue to cook until the shrimp are opaque, about 1 to 2 minutes. Strain and transfer the shrimp-orzo mixture to a large bowl.
- Dress and toss. Pour the olive oil over the hot pasta. Next add the lemon juice (just use your hands to catch the seeds, and squeeze directly over top). Season with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.
- Add the fresh ingredients and serve. Add the red onion, scallions, dill, cucumber, tomato, and feta. Stir gently and season to taste. As the pasta sits, the flavors will develop and you may need more salt. Serve at room temperature. Store leftovers in the refrigerator for up to 3 days.
BEST LEMON ORZO SALAD RECIPE - HOW TO MAKE LEMON ORZO SALAD
From goodhousekeeping.com
Servings 4Estimated Reading Time 1 minCategory Lunch, SaladTotal Time 25 mins
- Let sit 1 minute. Transfer zucchini and orzo mixture to bowl, toss with lemon zest and juice, oil, and 1/4 teaspoon each salt and pepper and let cool completely.
LEMON ORZO SALAD - GREEN HEALTHY COOKING
LEMON ORZO CHICKEN SALAD - RECIPEFELLA
From recipefella.com
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