Orzo Salad With Artichokes Tomatoes Chickpeas Feta Lemon Basil Dressing Recipes
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Provided by kitty.rock
Categories Beans
Time 39m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7
GREEK ORZO SALAD
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Provided by Patrice
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g
GREEK ORZO ARTICHOKE SALAD
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9
SUMMER ORZO
I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.
Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
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ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
From eatingwell.com
4.2/5 (5)Total Time 30 minsServings 2Calories 436 per serving
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
ORZO SALAD WITH ARTICHOKES, TOMATOES, CHICKPEAS, FETA …
From twopeasandtheirpod.com
5/5 (5)Servings 6-8
- 1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
- 2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
- 3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
- 4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.
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