Sicilian Orzo Salad Recipes

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

Ingredients

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

Ingredients

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

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