Surdyks Greek Orzo Salad Recipes

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GREEK ORZO SALAD



Greek Orzo Salad image

Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.

Provided by Midwest Living

Categories     Food

Time 3h30m

Yield 6 main-dish servings

Number Of Ingredients 11

1 ¼ cups dried orzo (rosamarina) (8 ounces)
8 ounces feta cheese, cubed or coarsely crumbled
1 cup chopped roma tomatoes
½ cup chopped pitted kalamata olives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
⅓ cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
½ teaspoon snipped fresh oregano
Salt and ground black pepper

Steps:

  • Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  • In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.

Nutrition Facts : Calories 362 calories, Carbohydrate 31 g, Cholesterol 33 mg, Fat 22 g, Protein 10 g, SaturatedFat 7 g, Sodium 596 mg

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

GREEK ORZO SALAD



Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

SURDYK'S GREEK ORZO SALAD



Surdyk's Greek Orzo Salad image

Very nice pasta salad that I found on Midwest Living's site. Add some meat if you would like a more substantial main dish salad--I added cubed grilled chicken breast to the leftover salad and it was very good. Cook time includes chill time.

Provided by GaylaJ

Categories     Cheese

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces dried orzo pasta (1 1/4 cups)
8 ounces feta cheese (cubed or coarsely crumbled)
1 cup chopped roma tomato
1/2 cup chopped pitted kalamata olive
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
1/3 cup olive oil
3 tablespoons lemon juice
1 small garlic clove, minced (I used 2)
1/2 teaspoon snipped fresh oregano
salt & fresh ground pepper, to taste

Steps:

  • Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
  • Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
  • For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
  • Cover and chill for 2 to 24 hours.

Nutrition Facts : Calories 374.3, Fat 22.4, SaturatedFat 7.9, Cholesterol 35.7, Sodium 534.9, Carbohydrate 32.7, Fiber 2.1, Sugar 3.7, Protein 11.1

SURDYK'S GREEK ORZO SALAD RECIPE



Surdyk's Greek Orzo Salad Recipe image

This amazing recipe for greek orzo salad is the perfect dish when you're stumped on what to cook next! An amazing combination of flavors that you'll love.

Provided by Recipes.net Team

Categories     Salad

Time 2h30m

Yield 6

Number Of Ingredients 11

1 ¼ cups dried, rosamarina (8 oz.) orzo
8 oz cubed or coarsely crumbled feta cheese
1 cup Roma tomatoes
½ cup chopped and pitted kalamata olives
1 tbsp snipped fresh basil
1 tbsp snipped fresh flat-leaf parsley
⅓ cup olive oil
3 tbsp lemon juice
1 clove minced garlic
½ tsp snipped fresh oregano
salt and ground black pepper

Steps:

  • Cook pasta according to package directions; drain.
  • Rinse with cold water; drain again.
  • Transfer pasta to a large bowl.
  • Cover; chill in the refrigerator for 1 to 2 hours.
  • Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  • For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano.
  • Shake vigorously to combine.
  • Pour dressing over pasta mixture; toss to coat.
  • Season to taste with salt and ground black pepper.
  • Cover; chill in the refrigerator for 2 to 24 hours.

Nutrition Facts : Calories 350.00kcal, Carbohydrate 28.00g, Cholesterol 34.00mg, Fat 22.00g, Fiber 2.00g, Protein 10.00g, SaturatedFat 8.00g, ServingSize 6.00, Sodium 603.00mg, Sugar 4.00g

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

  • Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
  • While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
  • Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

MAKE AHEAD GREEK ORZO SALAD



Make Ahead Greek Orzo Salad image

This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits.

Provided by Marianneee

Categories     Greek

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb orzo pasta
1 lb feta
6 -7 ounces kalamata olives (about 6.5 oz of actual olives)
12 -16 ounces Baby Spinach
10 -15 large basil leaves (can leave out)
1/2-1 whole red onion, diced (add as much as you like)
5 fresh mint leaves (can leave out)
1 cup lemon juice, fresh
1 cup olive oil (I put 1/2c of olive oil and 1/2c of the oil from the olive jar)
1/2-1 teaspoon dried oregano
salt and pepper

Steps:

  • Prepare salad dressing.
  • Roll the basil and mint into a cigar like roll and slice thin as you can.
  • Dice the red onion.
  • Cook the orzo until it is al dente, about 9 minutes and drain.
  • While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
  • Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
  • Let it sit for a couple of hours, or even better over night.
  • Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
  • Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

GREEK ORZO AND SHRIMP SALAD



Greek Orzo and Shrimp Salad image

Categories     Salad     Pasta     Tomato     Buffet     Feta     Lemon     Shrimp     Cucumber     Summer     Healthy     Dill     Bon Appétit

Yield Serves 20

Number Of Ingredients 11

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

Steps:

  • Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

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