Squash And Orzo Salad Recipe 475

SQUASH AND ORZO SALAD

Steps:

• Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
• See all 50 Simple Salads

SQUASH AND ORZO SALAD RECIPE - (4.7/5)

Steps:

• Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

FARMERS MARKET ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces., In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.

MEDITERRANEAN ORZO SALAD

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.

MINTED SQUASH-ORZO SALAD

Steps:

• Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.
• Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.
• Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

ORZO SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
• Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
• While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
• Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.

SQUASH AND ORZO SALAD RECIPE

Steps:

• To begin, take some oil in a pan and heat it on medium flame. Add zucchini, squash and scallions for 5 minutes till they become tender.
• Once done, add the cooked orzo in the same pan along with parsley and dill. season with some salt and pepper and serve!

BAKED ORZO WITH BUTTERNUT SQUASH AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Place a skillet over high heat and add oil.
• Saute onion for 3 to 4 minutes.
• Add mushrooms and garlic and continue to saute until mushrooms have released their liquid and they are golden.
• Add chicken stock and bring to boil.
• Pour mushroom and stock mixture orzo and rosemary into a 8x8 baking dish.
• Season with salt and pepper and bake 35 minutes until liquid is absorbed.

BUTTERNUT SQUASH ORZO

Steps:

• In a deep skillet, melt butter with oil over medium-high heat.
• Add onion and cook for about 6 minutes, or until tender and starting to brown.
• Add garlic and cook for 30 seconds.
• Add squash and stir.
• Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
• While it is simmering, bring the remaining broth to a boil.
• Add orzo and cook for about 8 minutes, until cooked al dente.
• Drain any excess liquid.
• Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
• Pour into a bowl and toss with basil and cheese.
• Add salt and pepper to taste.

ORZO SALAD WITH LENTILS AND ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

ORZO WITH CARAMELIZED BUTTERNUT SQUASH AND BACON

Steps:

• In a large saucepan, cook orzo according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer., Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.

SUMMERTIME ORZO SALAD

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.

SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
• Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
• For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
• Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
• Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
• Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.