Zesty Orzo Salad Recipes

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ZESTY ORZO SALAD



Zesty Orzo Salad image

This recipe is bursting with flavor! You could even add prosciutto, salami or pepperoni if you wanted some meat! Enjoy!

Provided by KPD123

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb orzo pasta, cooked and drained
4 ounces fresh spinach, torn
4 ounces feta, crumbled
1/2 cup red onion, chopped
1/2 cup red bell pepper, chopped
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper (optional)
4 garlic cloves, minced
3 tablespoons capers
1/2 cup kalamata olive, sliced
1/4 cup fresh parsley, chopped
1/2 cup olive oil
1/4 cup lemon juice
1 lemon, zest of
2 -3 tablespoons Dijon mustard
1 teaspoon oregano
1 teaspoon basil
salt and pepper, to taste

Steps:

  • Combine first 10 ingredients in a large bowl.
  • Combine last 7 ingredients in another bowl. Pour mixture over orzo mixture. Stir well to combine.
  • Can be eaten straight away or refridgerate salad until ready to eat!

Nutrition Facts : Calories 393.4, Fat 24.5, SaturatedFat 5.8, Cholesterol 17.9, Sodium 512.7, Carbohydrate 35.6, Fiber 3.3, Sugar 3.6, Protein 9.4

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

ORZO SALAD



Orzo Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 cups chicken stock
1 1/2 cups dry orzo
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups (about 25) grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
Salt and freshly ground black pepper
Handful of fresh mint, torn

Steps:

  • In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
  • In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.

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

ORZO PASTA SALAD WITH ITALIAN DRESSING



Orzo Pasta Salad with Italian Dressing image

Try a delicious Orzo Pasta Salad with Italian Dressing at your next picnic or potluck. Just four ingredients are necessary for this orzo pasta salad: orzo pasta, zesty Italian dressing, shredded cheese and tomatoes.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 12 servings.

Number Of Ingredients 4

1 pkg. (16 oz.) orzo pasta, uncooked
1/2 cup KRAFT Zesty Italian Dressing
1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
2 medium tomatoes, seeded, chopped (about 1 cup)

Steps:

  • Prepare orzo as directed on package; drain. Rinse well with cold water; drain again.
  • Toss orzo with dressing, cheese and tomatoes in large bowl; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

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