Orzo Salad Middle Eastern Style Recipes

MEDITERRANEAN ORZO SALAD

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.

MEDITERRANEAN ORZO SALAD

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.

MEDITERRANEAN ORZO SALAD

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!

ORZO SALAD - MIDDLE EASTERN STYLE

Steps:

• In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse wih cold water and drain thoroughly.
• Combine with the tomatoes, cucumber, scallions, parsley and mint.
• In a small bowl, whisk the lemon juice iwth the salt and pepper. Add the oil slowly, whisking.
• Pour the dressing over the salad and toss.

MEDITERRANEAN ORZO SALAD

Steps:

• Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
• Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
• Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.

EASY MEDITERRANEAN ORZO SALAD

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 11 minutes. Drain well.
• Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.