Zippity Dooo Daaaa Orzo Salad Recipes

ZIPPITY DOOO DAAAA ORZO SALAD!

Steps:

• First cook your orzo pasta per package directions, cooking until al dente, and drain.
• In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.
• Then season the oil mixture with salt and pepper to taste.
• Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.
• Pour the vinaigrette over the pasta mixture and mix to combine.
• Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.
• Chill salad for 1-2 hours for best results.
• You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).

ORZO SALAD

Steps:

• Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a 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 orzo through a strainer. Transfer 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; set aside.
• 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.
• Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.

ORZO SALAD WITH SUN-DRIED TOMATOES

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.

SUMMERY CHOPPED ORZO SALAD

Steps:

• Chop all veggies very small, and toss with cooked orzo.
• Add cheese, and toss again.
• Mix all dressing ingredients and shake hard in a container to emulsify.
• Dress salad with as much dressing as you'd like. You won't necessarily use it all.
• Chill and serve cold.

ORZO FRUIT SALAD

Steps:

• Cook orzo according to package directions. Drain and rinse in cold water; set aside.
• In a large bowl, combine the pudding mix, sour cream and pineapple. Stir in pudding mixture. Stir in the oranges, marshmallows, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. cover and refrigerate for 2 hours or until chilled.