ORZO WITH SMOKEY TOMATO VINAIGRETTE
Provided by Giada De Laurentiis
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
- Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.
ORZO SALAD WITH SUN-DRIED TOMATOES
Make and share this Orzo Salad With Sun-Dried Tomatoes recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
- Drain.
- Place garlic, salt, pepper, mustard and vinegar into a food processor.
- Process well.
- Add oil, process briefly until well blended.
- Pour over orzo while pasta is still warm.
- Add tomatoes to pasta along with olives and chopped parsley.
- Sprinkle with Parmesan cheese.
- Toss again and adjust seasonings, if necessary.
- Serve immediately, or refrigerate for later use (can be made earlier in the day).
- Best served at room temperature.
Nutrition Facts : Calories 245.8, Fat 23.7, SaturatedFat 3.5, Cholesterol 1.8, Sodium 460.3, Carbohydrate 8.2, Fiber 2.2, Sugar 1.3, Protein 2.3
ORZO, FETA, AND TOMATO SALAD WITH MARJORAM VINAIGRETTE
Categories Salad Herb Olive Pasta Tomato Side Picnic Vegetarian Quick & Easy Feta Lemon Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
- Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)
- Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
MEDITERRANEAN-STYLE ORZO PASTA SALAD
Be the hit of the cookout when you bring this Mediterranean-Style Orzo Pasta Salad. With sun-dried tomatoes, pine nuts and fresh basil, this tasty Mediterranean-Style Orzo Pasta Salad is like summer in a bowl.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 11
Steps:
- Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
- Whisk dressing, basil and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GREEK STYLE ORZO SALAD WITH BALSAMIC VINAIGRETTE
This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!
Provided by flower7
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
- Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
- While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
- Salad is good immediately while still warm, or also chilled or at room temperature.
Nutrition Facts : Calories 222.3, Fat 10.6, SaturatedFat 4.5, Cholesterol 22.3, Sodium 435.8, Carbohydrate 24.4, Fiber 1.8, Sugar 2.1, Protein 7.8
SUN-DRIED TOMATO BASIL ORZO
Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.
Provided by kgwen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 23m
Yield 8
Number Of Ingredients 7
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 set aside.
- Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g
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