ORZO VEGETABLE SALAD
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
SUMMER VEGETABLE AND ORZO SALAD
Make and share this Summer Vegetable and Orzo Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large skillet until hot.
- Saute/stir onion for 10 minutes or until browned.
- Remove from heat source.
- Add in orzo and remaining 2 tablespoons olive oil, carrot, red bell pepper, zucchini, balsamic vinegar, honey, salt and pepper; stir to combine.
- Cover and chill for 2 hours or more.
- Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 342.6, Fat 11.2, SaturatedFat 1.6, Sodium 498.3, Carbohydrate 55, Fiber 5.5, Sugar 16.9, Protein 7.8
ORZO AND VEGETABLE SALAD
This Orzo and Vegetable Salad serves the same purpose as rice salad on a menu, and it's welcome wherever folks appreciate chilled deliciousness.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in large bowl.
- Whisk remaining ingredients until blended. Add to pasta mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
ORZO FRUIT SALAD
Make and share this Orzo Fruit Salad recipe from Food.com.
Provided by jbrock609
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Drain and rinse in cold water; set aside.
- In a large bowl, combine the pudding mix, sour cream and pineapple. Stir in pudding mixture. Stir in the oranges, marshmallows, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. cover and refrigerate for 2 hours or until chilled.
VEGETABLE ORZO
This is a flavorful side dish. I usually serve it with roasted chicken or Italian sausages. Makes plenty so there is some leftover for lunch.
Provided by Cindy
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo in chicken broth until tender (add water if necessary).
- Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
- This is where I usually add a little salt and fresh cracked pepper.
- Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
- The heat of the other ingredients will wilt the parsley.
- Stir in the juice of the 1/2 lemon and olive oil if desired.
- Serve with grated Parmesan.
- Enjoy.
SPRING VEGETABLE ORZO PASTA SALAD
Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.
Provided by yogamatters
Categories Vegan
Time 40m
Yield 8 jars, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
- In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
- In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6
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