SUMMER ORZO PASTA SALAD
Summer Orzo Pasta Salad is a great addition to any summer get together! This salad mixes together orzo pasta, chickpeas, feta cheese, crisp summer vegetables, fresh herbs and is topped with a light vinaigrette. Your guests are sure to love this one!
Provided by Julia
Categories Salads
Time 35m
Number Of Ingredients 15
Steps:
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
- Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.
ORZO PASTA SALAD
Quick and easy to make this Orzo Pasta Salad is a summer favourite. This tasty pasta salad combines creamy feta, juicy cherry tomatoes and salty kalamata olives with orzo and a very quick lemon, pesto dressing.
Provided by Michelle Alston
Categories Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
- Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
- Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
- Season with cracked black pepper and sea salt to taste. The serve immediately.
Nutrition Facts : Calories 384 kcal, Carbohydrate 40 g, Protein 11 g, Fat 20.6 g, SaturatedFat 5.5 g, Cholesterol 22 mg, Sodium 427 mg, Fiber 3.3 g, Sugar 5.9 g, ServingSize 1 serving
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
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