Rainbow Orzo Salad Recipe Love And Lemons

ORZO SALAD

Orzo Salad image

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Provided by Jeanine Donofrio

Number Of Ingredients 14

Ingredients

1½ cups dry orzo pasta
1 recipe Greek Salad Dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon oregano
¼ teaspoon sea salt
2 Persian cucumbers (halved vertically, and sliced ¼-inch thick)
2 cups halved cherry tomatoes
1 cup cooked chickpeas (drained, and rinsed)
4 ounces feta cheese (cut into ¼-inch cubes)
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives
1 cup fresh basil and/or mint leaves
Freshly ground black pepper

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.

RAINBOW ORZO SALAD

Rainbow Orzo Salad image

This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.

Provided by Jeanine Donofrio

Categories Salad, side dish, main dish

Time 27m

Yield 4 as a side

Number Of Ingredients 20

Ingredients

1 red pepper, diced
1 ripe mango, cubed
1 small cucumber, chopped (1½ cups)
½ small red onion, diced (1/3 cup)
1 small garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
½ chopped fresh herbs (mint, basil, and/or cilantro)
½ cup uncooked orzo
Extra-virgin olive oil, for drizzling
1 packed cup arugula
¼ cup toasted pine nuts
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon sherry or white wine vinegar
½ teaspoon cumin
½ teaspoon sweet paprika
2 tablespoons water
½ teaspoon sea salt, more to taste
freshly ground black pepper

Steps:

In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.

RAINBOW ORZO SALAD

Rainbow orzo salad image

This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil

Provided by Good Food team

Categories Lunch

Time 30m

Number Of Ingredients 7

Ingredients

2 peppers , different colours if you like, deseeded and sliced
1 red onion , cut into thin wedges
1 tbsp olive oil
6 cherry tomatoes , halved
25g orzo pasta
25g feta cheese , crumbled
2 tbsp roughly chopped basil

Steps:

Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

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