Summer Orzo Salad With Asparagus Cherry Tomatoes And Feta Recipes

SUMMER ORZO

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.

SUMMER ORZO SALAD WITH ASPARAGUS, CHERRY TOMATOES AND FETA

Steps:

• Cook orzo according to the package. Drain and set aside.
• Chop the asparagus stalks into thirds. Heat one teaspoon olive oil in a large skillet and cook the asparagus over medium heat until cooked but still crisp, about 3-4 minutes.
• Add the orzo and asparagus to a large bowl. Add the tomatoes, crumbled feta, thyme and lemon juice. Toss all the ingredients together. Season with salt and pepper and drizzle with olive oil.
• Serve hot, warm, or cold. It's good at any temp! Oh yeah, and Happy Fourth of July. ???? ????

ORZO SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
• In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
• In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
• Add tomatoes and feta to the dressing, tossing to combine.
• Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
• Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES

Steps:

• Bring 2 large pots of water to boil. Add a big pinch of salt in each.
• To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
• To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
• Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
• This can be served warm, room temperature or cold.