Tomato Orzo Salad Recipes

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TOMATO AND BLACK OLIVE ORZO SALAD



Tomato and Black Olive Orzo Salad image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 39

2 cups grape tomatoes
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 pound large orzo pasta
1/4 cup crumbled feta
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, smashed
1 tablespoon finely sliced fresh basil
2 teaspoons fresh oregano, torn
1 teaspoon sugar
1 cup pitted kalamata olives, roughly chopped
1 1/2 cups canned chickpeas, rinsed
1 roasted red pepper, finely sliced
1/2 cup sliced pepperoncini peppers, stems removed
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil
Serving suggestion: Mediterranean Sardines with Lemon and Garlic, recipe follows
1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes. Remove from oven and set aside.
  • Cook the pasta in a large pot of boiling salted water until al dente (following package instructions). While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl. Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste. Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify. Drain the cooked pasta and toss with the vinaigrette. Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.
  • This is a great salad to serve with Mediterranean Sardines with Lemon and Garlic.
  • For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
  • For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butchers twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

TOMATO-ORZO SALAD



Tomato-Orzo Salad image

Feature cherry tomatoes and orzo in a cold orzo salad with a mix of fresh veggies and canned artichoke hearts. Make this Tomato-Orzo Salad for a potluck!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 8

1 cup orzo pasta, uncooked
2 cups tightly packed baby spinach leaves
2 cups cherry tomatoes, halved
2 small yellow peppers, chopped
1 cup chopped red onions
1 cup drained canned artichoke hearts, chopped
2/3 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing
1/2 cup chopped pitted black olives

Steps:

  • Cook pasta as directed on package, omitting salt; drain.
  • Rinse pasta; place in large bowl.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ORZO AND TOMATO SALAD WITH FETA CHEESE



Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
  • When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

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

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.

TOMATO AND BASIL ORZO SALAD



Tomato and Basil Orzo Salad image

This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.

Provided by wicked cook 46

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dried orzo pasta
1 1/4 lbs firm-ripe tomatoes, at room temperature
3/4 cup chopped fresh basil leaf
1 -2 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
about 1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
  • Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
  • Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

ORZO-TUNA SALAD WITH TOMATOES



Orzo-Tuna Salad with Tomatoes image

Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies - or in this case, orzo. - Jenni Dise, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked whole wheat orzo pasta
4 large tomatoes, sliced
16 small fresh basil leaves
1 pouch (11 ounces) light tuna in water
1 cup cubed part-skim mozzarella cheese
3 tablespoons minced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves., Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

Nutrition Facts : Calories 392 calories, Fat 15g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 523mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 7g fiber), Protein 34g protein. Diabetic Exchanges

ORZO SALAD WITH SUN-DRIED TOMATOES



Orzo Salad With Sun-Dried Tomatoes image

Make and share this Orzo Salad With Sun-Dried Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

6 cups cooked orzo pasta (2 cups uncooked)
4 garlic cloves
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon Dijon mustard
6 tablespoons balsamic vinegar
1 cup olive oil
2 cups sun-dried tomatoes packed in oil, drained and chopped
2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
1 bunch fresh parsley, finely chopped
1/4-1/2 cup fresh grated parmesan cheese

Steps:

  • In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
  • Drain.
  • Place garlic, salt, pepper, mustard and vinegar into a food processor.
  • Process well.
  • Add oil, process briefly until well blended.
  • Pour over orzo while pasta is still warm.
  • Add tomatoes to pasta along with olives and chopped parsley.
  • Sprinkle with Parmesan cheese.
  • Toss again and adjust seasonings, if necessary.
  • Serve immediately, or refrigerate for later use (can be made earlier in the day).
  • Best served at room temperature.

Nutrition Facts : Calories 245.8, Fat 23.7, SaturatedFat 3.5, Cholesterol 1.8, Sodium 460.3, Carbohydrate 8.2, Fiber 2.2, Sugar 1.3, Protein 2.3

ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS



Orzo Salad with Heirloom Tomatoes and Herbs image

Categories     Salad     Herb     Olive     Onion     Pasta     Tomato     Side     Picnic     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)
2 tablespoons Sherry wine vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
3/4 cup chopped green onions
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
  • Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)

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CHICKPEA, TOMATO AND ORZO SALAD – PALOUSE BRAND
Add the orzo and cook until tender and just a little firm, approximately 8-10 minutes. Drain and let cool. Whisk together the Dijon, olive oil and lemon juice in a large serving bowl. Season with salt and pepper to taste. Add the prepared chickpeas, orzo, heirloom tomatoes, red onion, basil, mint, feta and almonds.
From palousebrand.com


GREEK ORZO SALAD | 12 TOMATOES
For the dressing: Bring a large pot of salted water to a boil over high heat. Add orzo and cook until al dente, about 7 minutes. Drain and rinse under cold water. Transfer to a large bowl, and add cucumber, tomatoes, olives, red onion, bell pepper, feta, spinach, and parsley. In a small bowl, whisk together the olive oil, lemon juice, red wine ...
From 12tomatoes.com


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