Orzo Salad With Citrus Vinaigrette Recipes

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SHRIMP AND ORZO SALAD WITH CITRUS VINEGRETTE

This is a light salad perfect for a hot summer night. Taste better the next day of course due to the flavors melding.

Provided by MsSally

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14



Shrimp and Orzo Salad With Citrus Vinegrette image

Steps:

  • Mix orzo, shrimp, tomatoes, cucumbers, and onions.
  • Mix remaining ingredients in a blender or shaker and pour over salad.
  • Alow to chill for several hours if have time. Spoon onto plates and sprinkle with feta cheese. and enjoy.

Nutrition Facts : Calories 448, Fat 7.3, SaturatedFat 1, Cholesterol 159.3, Sodium 744.5, Carbohydrate 66.3, Fiber 3.9, Sugar 6.7, Protein 28.4

1 lb shrimp, cooked deveined and shelled, tails off
1 lb orzo pasta, cooked and cooled
1 pint grape tomatoes, halved
1 cucumber, diced
1/2 cup onion, diced
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup parsley, chopped
2 tablespoons oregano, chopped
2 tablespoons olive oil
2 teaspoons Dijon mustard
salt and pepper
6 ounces reduced-fat feta cheese

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17



Chicken & Orzo Salad with Citrus Vinaigrette image

Steps:

  • Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
  • Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
  • Cover and refrigerate at least 2 hours or overnight.
  • Stir in raisins just before serving.
  • Season taste with salt and black pepper, if desired. Garnish as desired.
  • For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9

nonstick cooking spray
1 lb boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 (4 ounce) can mandarin orange sections
8 ounces orzo pasta, cooked and cooled to room temperature
1/2 cup dark raisin
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

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



Mediterranean Orzo Salad image

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

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

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