Orzo Pine Nut And Feta Salad Recipes

ORZO, FETA & PINE NUT SALAD

Steps:

• Boil orzo pasta until al dente~7-8 minutes.
• Drain pasta; toss with 3 TB EVOO; spread on cookie sheet to cool.
• Mix red wine vinegar, lemon juice, honey, salt, pepper & EVOO until well blended.
• In bowl, put orzo, feta, basil, craisins & pine nuts.
• Add dressing, tossing well.
• Stir in or spoon over baby arugula.
• Keeps refrigerated for up to 4 days.

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.

ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
• Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

FETA & CRANBERRY ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.

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.

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.

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.

ORZO SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
• In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
• In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
• Add tomatoes and feta to the dressing, tossing to combine.
• Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
• Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
• Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
• Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Garnish salad with pine nuts; serve.