Garden Herb Orzo Salad Recipes

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HERBED ORZO WITH FETA

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10



Herbed Orzo with Feta image

Steps:

  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
  • Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

ORZO WITH HERBS

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0



Orzo with Herbs image

Steps:

  • Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

HERB VEGETABLE ORZO SALAD

The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12



Herb Vegetable Orzo Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. , In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.

Nutrition Facts : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

1 cup uncooked orzo pasta
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup grape or cherry tomatoes
1/2 cup pitted Greek olives, halved
1/4 cup chopped sweet onion
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

GARDEN ORZO SALAD WITH HERB DRESSING

Provided by Danny Boome

Categories     side-dish

Time 20m

Yield 20 servings

Number Of Ingredients 13



Garden Orzo Salad with Herb Dressing image

Steps:

  • In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
  • To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
  • Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes

LEMON ORZO

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Lemon Orzo image

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

GARDEN HERB ORZO SALAD

I enjoy making salads during the summer that I keep on hand to make meals easier. I love pasta salads, especially ones using orzo. This one was inspired by my herb garden. I had an abundance of oregano and marjoram, so I thought I would use those in a pasta salad. I am not a huge fan of mayonaise, so I do more with olive oils and vinegars. This salad also incorporates soft goat cheese which blends in to become part of the dressing. This salad does not have a lot of dressing, so it's not very saucy. I really liked the ease of preparation and the flavor was fabulous. My husband gave it a thumbs up. Hope you enjoy it as well.

Provided by Paws in Hand

Categories     Savory

Time 54m

Yield 12 serving(s)

Number Of Ingredients 14



Garden Herb Orzo Salad image

Steps:

  • Bring a large pot of water to boil and cook orzo according to directions for al dente. I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
  • While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers. I don't chop too finely, but that is a matter of personal choice.
  • Once the orzo is done, drain it and put it into a large work bowl.
  • While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
  • Next, while the orzo is still hot, add the goat cheese. IF the cheese comes in a log, you may want to slice it before adding. Blend.
  • It's important to add the goat cheese while the orzo is hot. This allows it to blend and become part of the dressing. It takes a few minutes to make sure the goat cheese and dressing blend well. There will not be a lot of sauce. The pasta may be a bit dry at this point.
  • Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
  • Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
  • Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
  • Add the herbs to the salad and blend.
  • Add another 1/4 of the bottle of balsamic dressing and mix.
  • Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
  • You can add a bit more olive oil if needed. I usually add a few splashes at the end.
  • This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
  • I let this salad rest for a few hours for flavors to meld.
  • I think it is best served at room temperature.
  • Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.

Nutrition Facts : Calories 198.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 7.5, Sodium 149, Carbohydrate 31.7, Fiber 2.2, Sugar 2, Protein 7.4

16 ounces orzo pasta
1 cup pitted & chopped kalamata olive
1 cup chopped red onion
1 cup chopped roasted red sweet pepper
4 ounces creamy plain goat cheese
8 ounces of newman's own balsamic vinaigrette
1 tablespoon loose chives
2 tablespoons fresh oregano leaves
2 tablespoons fresh marjoram
2 tablespoons fresh lemon basil leaves
1/3 cup fresh purple basil leaves
olive oil
salt
pepper

HERBY ORZO & LEMON SALAD

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Provided by Esther Clark

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 12



Herby orzo & lemon salad image

Steps:

  • Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
  • Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
  • Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

GARDEN ORZO SALAD WITH HERB DRESSING

Make and share this Garden Orzo Salad With Herb Dressing recipe from Food.com.

Provided by Becca13

Categories     < 15 Mins

Time 10m

Yield 20 serving(s)

Number Of Ingredients 12



Garden Orzo Salad With Herb Dressing image

Steps:

  • In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
  • To a large mixing bowl add the corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
  • Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

Nutrition Facts : Calories 210.3, Fat 11.7, SaturatedFat 1.6, Sodium 15.5, Carbohydrate 24.5, Fiber 2.1, Sugar 2.1, Protein 3.9

1 lemon juice
1 lemon zest
1 orange juice
1 orange zest
1/2 cup cider vinegar
1 cup fresh parsley leaves
1 cup fresh basil leaf
1 cup extra virgin olive oil
2 cups orzo pasta
2 (15 ounce) cans corn
3 stalks celery, diced
1 cucumber, seeded and diced

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