SUMMER ORZO
I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.
Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
REFRESHING SUMMER ORZO SALAD
This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.
Provided by prell2k4
Categories Salad Pasta Salad
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
- Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g
SUMMERTIME ORZO SALAD
Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.
Provided by FrackFamily5 CA->CT
Categories Pasta and Noodles Pasta by Shape Recipes
Time 8h45m
Yield 12
Number Of Ingredients 10
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 11 minutes.
- While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
- Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
- Cover and refrigerate for 8 hours, or overnight. Serve.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 12.9 g, Cholesterol 0.4 mg, Fat 3 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 115 mg, Sugar 1.4 g
SUMMER ORZO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to high heat.
- Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
- Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
- When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.
LIGHT AND REFRESHING SESAME ORZO SALAD
This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.
Provided by Vino Girl
Categories Peppers
Time 9h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Cook orzo pasta in boiling water for about 4 minutes.
- Rinse with cold water and drain.
- Place in a large bowl.
- In a liquid measuring cup with a spout, mix the dressing ingredients together.
- Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
- Add these to the bowl with the pasta.
- Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
- Add the dressing and mix again.
- Refrigerate several hours or overnight.
- Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
- Thinly slice the orange and then cut the slices in half.
- Stand these up around the edge of the bowl as a garnish.
- Serve cold or at room temperature.
Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 0.7, Sodium 36.6, Carbohydrate 26.1, Fiber 2.6, Sugar 3.9, Protein 5.1
SUMMERY CHOPPED ORZO SALAD
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
Provided by Columbus Foodie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop all veggies very small, and toss with cooked orzo.
- Add cheese, and toss again.
- Mix all dressing ingredients and shake hard in a container to emulsify.
- Dress salad with as much dressing as you'd like. You won't necessarily use it all.
- Chill and serve cold.
Nutrition Facts : Calories 1109.5, Fat 81.2, SaturatedFat 22.8, Cholesterol 89.7, Sodium 748.3, Carbohydrate 62.6, Fiber 4.9, Sugar 11.9, Protein 35.8
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- In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
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- Cook orzo according to package directions; drain and rinse with cold water until pasta feels cool to the touch.
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