ORZO AND ZUCCHINI SALAD
This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
- In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
- Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 2 g, Protein 7 g
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
WARM ZUCCHINI-BASIL SALAD
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Provided by barbara
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
- Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
- Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
- Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
ONE-POT LEMON-BASIL ORZO AND VEGETABLES
Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
- Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
- Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
BASIL ZUCCHINI ORZO SALAD
Make and share this Basil Zucchini Orzo Salad recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
- In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
- Place mixture in a large bowl and stir together with the zucchini and set aside.
- In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
- Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
- Season to taste with salt and pepper.
- Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
- Makes about 8 servings.
SUMMER ORZO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to high heat.
- Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
- Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
- When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.
BRUSCHETTA ORZO SALAD
Provided by Julie Nash Broderick
Categories Salad Onion Pasta Tomato Side Quick & Easy Basil Zucchini Spring Chill Bon Appétit Pennsylvania Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in bowl. Cover and chill at least 1 hour and up to 4 hours.
ZUCCHINI AND ORZO SALAD
Make and share this Zucchini and Orzo Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
- In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
- In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
- Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.
Nutrition Facts : Calories 551.5, Fat 23.8, SaturatedFat 3.6, Sodium 3557.1, Carbohydrate 66.4, Fiber 5.8, Sugar 4.9, Protein 19
ORZO WITH PARMESAN & BASIL
Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute orzo in butter until lightly browned, 3-5 minutes. , Stir in broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes. Stir in the cheese, basil and pepper. If desired, top with fresh basil.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
CORN AND ZUCCHINI ORZO SALAD
This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
- In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.
Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
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