Orzo With Feta And Arugula Recipes

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TRI-COLORE ORZO



Tri-Colore Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • 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, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  • Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

ORZO WITH FETA AND ARUGULA



Orzo with Feta and Arugula image

In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked orzo pasta
6 cups fresh arugula
1/2 cup crumbled feta cheese
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or dried cranberries
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges, optional

Steps:

  • Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.

HERBED ORZO WITH FETA



Herbed Orzo with Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Steps:

  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
  • Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

ORZO WITH TOMATOES AND ARUGULA



Orzo with Tomatoes and Arugula image

Categories     Leafy Green     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 serving

Number Of Ingredients 7

1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts, lightly toasted (optional)

Steps:

  • Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
  • Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.

GREEK ORZO WITH FETA



Greek Orzo with Feta image

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Provided by lauryn

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Steps:

  • Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g

ORZO AND ARUGULA SALAD



Orzo and Arugula Salad image

Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.

Provided by ccb1122

Categories     Salad     Pasta Salad

Time 30m

Yield 8

Number Of Ingredients 19

1 (16 ounce) package whole-wheat orzo pasta
1 bunch green onions, sliced
1 cup frozen corn
1 cup dried cranberries
1 red bell pepper, diced
1 cup sliced almonds
2 teaspoons dried basil
1 cup arugula
½ cup shredded Parmesan cheese
salt and ground black pepper to taste
⅓ cup white balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon dried basil
½ cup canola oil
½ cup olive oil
salt and ground black pepper to taste

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, about 12 minutes. Drain.
  • Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
  • Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 4.4 mg, Fat 36.5 g, Fiber 6.2 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 181.1 mg, Sugar 14.9 g

ORZO WITH TOMATOES AND ARUGULA



Orzo With Tomatoes and Arugula image

This is a Rachel Ray recipe we used to make at Cook Night. Serving size approximate. Prep time includes cooling period (use fridge).

Provided by PDX CakeGirl

Categories     < 4 Hours

Time 1h10m

Yield 1 1/2 cup, 1 serving(s)

Number Of Ingredients 9

1/4 cup orzo pasta
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon balsamic vinegar
1 small tomatoes, seeded and diced
1/2 cup arugula, chiffonade cut
1 tablespoon basil, chiffonade cut
1 tablespoon toasted pine nuts
salt
pepper

Steps:

  • Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
  • Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
  • Stir in veggies, herbs, and pine nuts.
  • Add additional vinegar and salt and pepper to taste.

Nutrition Facts : Calories 291.9, Fat 13.4, SaturatedFat 1.5, Sodium 9.8, Carbohydrate 36.5, Fiber 3, Sugar 3.6, Protein 7.8

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