Orzo Salad With Tomatoes Feta And Red Onion Recipes

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.

ORZO WITH FETA, CUCUMBER AND TOMATO

Steps:

• Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
• Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

ORZO SALAD WITH TOMATOES, FETA, AND RED ONION

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
• Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
• Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts; toss. Serve at room temperature.

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
• Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
• Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts right before serving; toss. Garnish with fresh parsley.

ORZO PASTA SALAD

Steps:

• Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
• In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
• Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn't burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
• Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
• Taste and season with additional lemon juice or salt and pepper to taste.

ORZO PASTA SALAD

Steps:

• DRESSING: Start with the dressing so the flavors have time to meld and intensify. Zest a lemon to get 2 teaspoons zest. Juice the lemon to get 3 tablespoons juice. Place zest and juice in a large Mason jar. Add the olive oil, garlic, Dijon mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Put the lid on the jar, shake to combine and refrigerate while preparing the salad.
• SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain, rinse under cold water and allow to cool thoroughly.
• VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes and olives, finely dice the red onion (See Note 1), and the parsley. Add all the veggies to a large bowl. Add in the feta cheese. If desired, grill corn (See Note 2). Cut the kernels from the cob (you don't have to cook the corn; you can add it in raw too for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and/or pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.

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.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
• Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
• Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.