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
SPRING ORZO SALAD
Make and share this Spring Orzo Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
- Add onions and let stand while pasta cooks.
- Bring a large pot of lightly salted water to a boil.
- Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
- Cook until pasta and vegetables are just firm-tender.
- Drain and rinse under cold running water; drain again.
- Put in a bowl with dressing.
- Add mint or dill or parsley to mix and coat.
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.
ORZO PASTA WITH SAUTEED VEGETABLES
You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.
Provided by Chouny
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
- Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
- Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
- Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
- Serve cold or hot both ways are delicious.
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.
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 WITH BROAD BEANS, PEAS, ARTICHOKES & RICOTTA
Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
- Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
- Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
- Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.
Nutrition Facts : Calories 537 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
GRILLED VEGETABLE ORZO SALAD
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
QUICK AND EASY SPRING VEGETABLE ORZO
Make and share this Quick and Easy Spring Vegetable Orzo recipe from Food.com.
Provided by SusieQusie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large heavy saucepan.
- Sauté onions and mushrooms until tender but not browned.
- Add orzo and stir to coat.
- Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
- Remove from heat, stir in Parmesan and cover.
- Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.
Nutrition Facts : Calories 519.1, Fat 21.2, SaturatedFat 12.2, Cholesterol 52.5, Sodium 1161.7, Carbohydrate 56.5, Fiber 4.3, Sugar 6.3, Protein 24.8
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
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
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