LEMONY ORZO SALAD WITH FETA AND PINE NUTS
I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.
Provided by angelcakes
Categories Fruit
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
- Boil water in a 6-8 quart pot with optional flavor cubes.
- Add orzo and cook until tender.
- Drain orzo in colander and rinse with cold water.
- Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
- Then toss in the rest of the ingredients.
- Season with salt and pepper to taste.
- You can add more lemon juice if you like it really lemony.
- Chill salad for 3-4 hours before serving.
ORZO, PINE NUT, AND FETA SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Feta Pine Nut Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 6
Steps:
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
HERBED ORZO WITH FETA
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.
MEDITERRANEAN ORZO SALAD WITH FETA
I got this recipe from a friend who got it from Cooking Light. It is delicious and healthy for get-togethers, potlucks, or as a side dish at dinner or lunch. Enjoy! Original recipe calls for 1/4 tsp pf salt, but I found that to be too bland.
Provided by clashcity19
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to instructions on package. Drain and rinse under cool water.
- Add orzo to spinach, sun-dried tomatoes, red onion, kalamata olives, salt, and pepper in a large bowl.
- Drain the artichoke hearts, but keep the marinade for later.
- Coarsely chop artichoke hearts and add to orzo.
- Add marinade and feta cheese.
- Mix well.
- Add more salt if needed.
Nutrition Facts : Calories 268.5, Fat 6.4, SaturatedFat 3.6, Cholesterol 20.1, Sodium 893.6, Carbohydrate 42.7, Fiber 5.2, Sugar 5, Protein 11.7
ORZO AND BROCCOLI SALAD (NO MAYO)
Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Provided by HOWEWASS
Categories Orzo
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 43.4 g, Cholesterol 20.6 mg, Fat 19.4 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 5.7 g, Sodium 461 mg, Sugar 3.8 g
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