Orzo Salad With Feta Olives And Bell Peppers Recipes

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ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS



Orzo Salad with Feta, Olives and Bell Peppers image

An easy Orzo Salad with Feta recipe with Olives and Bell Peppers

Categories     Salad     Cheese     Olive     Pasta     Pepper     Super Bowl     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 15

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

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.

ORZO SALAD WITH PEPPERS AND FETA



Orzo Salad With Peppers and Feta image

Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.

Provided by Kay Chun

Categories     dinner, easy, lunch, pastas, salads and dressings, main course, side dish

Time 30m

Yield 4 to 6 servings (about 10 cups)

Number Of Ingredients 11

1 pound orzo
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
3 large or 4 medium red, yellow or orange bell peppers (about 1 1/4 pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)
1 fresh thyme sprig
1 tablespoon minced garlic
1 medium tomato, diced into 1/2-inch pieces
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil, plus more for garnish
4 ounces feta cheese, thinly sliced or crumbled

Steps:

  • Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
  • Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
  • Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA



Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta image

Make and share this Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta recipe from Food.com.

Provided by drhousespcatcher

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
kosher salt
1 1/2 cups dry orzo pasta
2 tablespoons extra virgin olive oil
1/2 cup kalamata olive, pitted and halved
1/2 cup diced scallion
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
1/3 cup lemon vinaigrette
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup fresh lemon juice
1 teaspoon honey
1 tablespoon lemon zest, freshly grated
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil

Steps:

  • SALAD.
  • Preheat the oven to 350 degrees.
  • Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
  • Let cool, then coarsely chop and set aside.
  • Peel and core the cucumber and cut it into 1/2-inch cubes.
  • Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
  • Set aside.
  • Fill a large saucepan two-thirds full of water.
  • Add a pinch of salt and bring to a boil.
  • Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
  • Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
  • Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
  • Toss with the olive oil to keep the pasta from sticking together.
  • Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
  • Drizzle in the Lemon Vinaigrette and toss well.
  • Season to taste with salt and pepper.
  • Cover and store in the refrigerator for up to 2 days.
  • LEMON VINAIGRETTE yield: 1 1/4 cups.
  • Combine all the ingredients except the olive oil in a medium bowl.
  • Mix well with a whisk.
  • Add the oil in a slow stream, whisking as you pour.
  • Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 1038.5, Fat 79.5, SaturatedFat 15.8, Cholesterol 41.7, Sodium 1160.1, Carbohydrate 66.8, Fiber 6.9, Sugar 8.7, Protein 21.4

ORZO AND TOMATO SALAD WITH FETA CHEESE



Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
  • When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

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