Orzo Tomato Artichoke Salad Recipes

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GREEK ORZO SALAD



Greek Orzo Salad image

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

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

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

ORZO TOMATO ARTICHOKE SALAD



Orzo Tomato Artichoke Salad image

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Provided by my2funsons

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2 tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  • Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  • Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD



Artichoke, Orzo and Sun-Dried Tomato Salad image

A fantastic combination of healthy spinach, sun-dried tomatoes, artichoke hearts and orzo. You sprinkle with creamy feta and a light dressing to finish off the salad!

Provided by Balancing Cinderella

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup orzo pasta
4 cups fresh spinach, coarsely chopped
3/4 cup sun-dried tomato, chopped (use the oil-packed)
5 tablespoons red onions, finely chopped
3 tablespoons kalamata olives, pitted and chopped
1 (15 ounce) jar marinated artichoke hearts, chopped (reserve the liquid for the dressing)
salt and pepper
1 cup feta cheese, crumbled

Steps:

  • 1. Cook orzo according to package directions. Rinse and set aside.
  • 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
  • 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
  • 4. Sprinkle feta over salad and lightly toss.
  • 5. Serve and enjoy!

Nutrition Facts : Calories 237.9, Fat 6.7, SaturatedFat 4, Cholesterol 22.2, Sodium 511.9, Carbohydrate 36, Fiber 8.6, Sugar 5.5, Protein 10.9

ORZO WITH ARTICHOKES AND PINE NUTS



Orzo with Artichokes and Pine Nuts image

Categories     Pasta     Side     Vegetarian     Quick & Easy     Pine Nut     Artichoke     Parsley     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
  • While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
  • Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
  • Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

ORZO PASTA WITH ARTICHOKE HEARTS AND ROASTED TOMATOES



Orzo Pasta with Artichoke Hearts and Roasted Tomatoes image

Provided by Marie

Number Of Ingredients 9

8 oz. orzo pasta
8 Campari tomatoes, sliced and pre-roasted or double the amount of cherry tomatoes, pre-roasted
7 artichoke hearts, preferably fresh and steamed or cooked til tender or frozen and defrosted squeezed of all liquid
1 cup of freshly grated parmigiano or romano cheese
3 garlic cloves, crushed
½ of a medium onion
handful of chopped parsley, basil or both
reserved pasta water
olive oil

Steps:

  • Pre-roast sliced tomatoes at 400 degrees on parchment drizzled with olive oil, salt, pepper and a little oregano until moisture is mostly gone and the sides look wrinkled.
  • Cook orzo al ' dente and before draining reserve a cup of the pasta water.
  • While pasta is boiling take a large saute pan with sides, drizzle the bottom with olive oil.
  • Saute the onion and garlic then add the artichoke hearts, breaking some apart so the leaves can mix well into the pasta.
  • Add half of the pasta water and cheese into the veggie mix, mixing well with a whisking motion to create a sauce.
  • Toss in the cooked orzo pasta and If you need more pasta water add it.
  • Pull pan off the heat and fold in the roasted tomatoes.
  • Toss on chopped herbs, parsley, basil or both.
  • Adjust to your liking adding a drizzle more of olive oil, cheese, salt and pepper or pasta water.
  • Recipe can easily be doubled!

GREEK ORZO ARTICHOKE SALAD



Greek Orzo Artichoke Salad image

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

1 1/2 cups orzo pasta, uncooked
12 ounces marinated artichoke hearts (2 - 6 ounce cans)
1 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
1 cup feta cheese, crumbled
2 ounces black olives, drained (2 ounce can)
1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper

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

ORZO SALAD WITH ARTICHOKES, TOMATOES, CHICKPEAS, FETA & LEMON BASIL DRESSING



ORZO SALAD WITH ARTICHOKES, TOMATOES, CHICKPEAS, FETA & LEMON BASIL DRESSING image

Categories     Pasta

Number Of Ingredients 13

4 cups vegetable broth (you can use water)
1 1/2 cups orzo
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cup chopped artichoke hearts
1 cup chopped tomatoes
1 cup feta cheese
Salt and pepper, to taste
For the Lemon Basil Dressing:
3/4 cup basil leaves, packed
2 cloves garlic, smashed
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Steps:

  • 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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