Chilledorzosalad Recipes

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.

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

Steps:

• For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
• For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
• For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.

Steps:

• Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Steps:

• Prepare Orzo as directed on the box.
• Combine all ingredients.
• Toss gently to coat evenly.
• Keep refrigerated until ready to serve.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
• Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
• While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
• Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.

Steps:

• Cook orzo according to package directions.
• Drain and transfer to a large bowl. Add salt, pepper and garlic powder.
• In seperate bowl measure out vinegar and olive oil.
• Chop onion.
• Slice basil.
• Zest lemon.
• Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil.
• Toss to combine.
• Stir on vinegar/oil mixture.
• Season, to taste, with salt and black pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
• Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
• Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

Steps:

• Cook orzo according to package directions.
• Drain and rinse under running cold water; set aside.
• Spray a 10" nonstick skillet with nonstick spray; set over medium heat; add pistachios and garlic: cook, stirring constantly, until garlic is lightly browned, about 1 minute, remove from heat.
• Add orzo, grapes and dressing stir to combine.
• Transfer to a bowl; refrigerate, covered, until ready to serve.

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.