Potluck Orzo Pasta Salad Recipes

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ORZO PASTA SALAD



Orzo Pasta Salad image

This orzo pasta salad is filled with fresh veggies and has a fresh lemon taste. Perfect for your next potluck!

Provided by Chelsea Lords

Categories     Salad

Time 10m

Number Of Ingredients 14

3/4 cup uncooked orzo
1/4 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1 teaspoon honey
1/2 cup corn
1/2 cup red bell pepper (chopped)
1 small zucchini (chopped)
3 tablespoons olive oil
Salt and pepper
1/2 cup cubed mozzarella
1/3 cup ribboned basil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well combined.
  • Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.
  • Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
  • Remove and allow to cool.
  • Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
  • Add salt and pepper to taste!
  • Enjoy!

Nutrition Facts : Calories 208 kcal, Carbohydrate 20 g, Protein 6 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 257 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ORZO PASTA SALAD



Orzo Pasta Salad image

Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 4 servings (Makes 3 cups)

Number Of Ingredients 13

3/4 cup uncooked orzo
Kosher salt
1/4 cup diced red onion
1/4 cup chopped pitted black olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup red wine vinegar
1/4 teaspoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/2 cup cherry tomatoes, halved
Freshly cracked black pepper

Steps:

  • Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
  • In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary.
  • Refrigerate the pasta salad for at least 15 to 20 minutes before serving.

ITALIAN ORZO SALAD



Italian Orzo Salad image

This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1-3/4 cups (7 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

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

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

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

POTLUCK ORZO PASTA SALAD



Potluck Orzo Pasta Salad image

I made this for a work potluck- and was asked repeatedly for the recipe, so I put it up here. I didn't take home very much of it! The sesame oil and pine nuts are a bit expensive, but I think they are what makes the recipe. It's very easy and fairly quick to prepare.

Provided by emmapeel

Categories     One Dish Meal

Time 59m

Yield 10 cups, 15-20 serving(s)

Number Of Ingredients 19

1 (16 ounce) box orzo pasta
1 1/2 tablespoons olive oil
1 red bell pepper, chopped
1 yellow bell peppers or 1 green bell pepper, chopped
4 stalks celery, chopped
2 cups broccoli florets, bite sized (about 1/2 head)
1 (16 ounce) can garbanzo beans, rinsed and drained (Chickpeas)
1 (3 7/8 ounce) can sliced black olives (reserve half the juice)
6 drops sesame oil
3 tablespoons fresh lemon juice (or bottled RealLemon)
2 tablespoons red wine vinegar
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried dill weed
1 1/2 tablespoons Dijon mustard
1 teaspoon curry powder
1/2 cup olive oil
fresh salt and pepper (I use about 20 grinds of the pepper)
4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)

Steps:

  • Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
  • Toss in large bowl with 1 1/2 T olive oil.
  • Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
  • Gradually whisk in remaining 1/2 cup olive oil.
  • Add salt and ground pepper to taste.
  • Add dressing to orzo mixture and blend well.
  • At this point taste the salad, and add more of whatever you prefer (I added more dijon).
  • Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
  • Sprinkle on top of salad just before serving.
  • Can be made 1 day ahead.
  • Makes approximately 10 cups.

ORZO PASTA SALAD



Orzo Pasta Salad image

Make and share this Orzo Pasta Salad recipe from Food.com.

Provided by HelenG

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup orzo pasta
2 cups chicken broth
2 tablespoons olive oil
3 garlic cloves, presseed
3 green onions, sliced
1 teaspoon italian seasoning
6 slices bacon, cooked & crumbled
1 cup broccoli floret, cooked a little
2 roma tomatoes, chopped
salt and pepper
1/4 cup parmesan cheese, freshly grated

Steps:

  • Saute orzo and garlic in olive oil until lightly browned, about 5 minutes.
  • Slowly add chicken broth and Italian seasonings.
  • Bring to boil. Cover and cook on low until most of the water is absorbed, about 20 minutes, stirring now and then.
  • Let cool.
  • Add bacon, onions, broccoli, tomatoes. Season with salt and pepper.
  • Chill in fridge about and hour; toss with cheese and serve.
  • **I cook my bacon in the microwave on a paper plate with paper towels about 2 min for 4 slices, I also steam the broccoli in the microwave until just done, not mushy about 3 min.**.

Nutrition Facts : Calories 434.9, Fat 25.3, SaturatedFat 7.5, Cholesterol 28.6, Sodium 771.1, Carbohydrate 36, Fiber 2.1, Sugar 2.2, Protein 15.4

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