Zestyorzosalad Recipes

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MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 13

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

Steps:

  • Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
  • In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
  • Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
  • Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
  • Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving

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

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