Sun Dried Tomato Black Olive And Mozzarella Orzo Gratin Recipes

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ORZO WITH SUN-DRIED TOMATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Orzo with Sun-Dried Tomatoes image

Steps:

  • Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

SUN-DRIED TOMATO BASIL ORZO

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

Provided by kgwen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 23m

Yield 8

Number Of Ingredients 7



Sun-Dried Tomato Basil Orzo image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
  • In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g

2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 6



Orzo with Sun-Dried Tomatoes and Kalamata Olives image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  • Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

TOMATO AND BLACK OLIVE ORZO SALAD

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 39



Tomato and Black Olive Orzo Salad image

Steps:

  • Preheat oven to 375 degrees F.
  • Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes. Remove from oven and set aside.
  • Cook the pasta in a large pot of boiling salted water until al dente (following package instructions). While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl. Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste. Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify. Drain the cooked pasta and toss with the vinaigrette. Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.
  • This is a great salad to serve with Mediterranean Sardines with Lemon and Garlic.
  • For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
  • For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butchers twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

2 cups grape tomatoes
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 pound large orzo pasta
1/4 cup crumbled feta
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, smashed
1 tablespoon finely sliced fresh basil
2 teaspoons fresh oregano, torn
1 teaspoon sugar
1 cup pitted kalamata olives, roughly chopped
1 1/2 cups canned chickpeas, rinsed
1 roasted red pepper, finely sliced
1/2 cup sliced pepperoncini peppers, stems removed
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil
Serving suggestion: Mediterranean Sardines with Lemon and Garlic, recipe follows
1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Provided by Giada De Laurentiis

Categories     appetizer

Number Of Ingredients 10



Smoked Mozzarella and Sun-dried Tomato Cigars image

Steps:

  • Preheat the oven to 325 degrees F.
  • Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
  • Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
  • Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
  • The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

6 sheets phyllo dough
4 tablespoon butter, melted
8 ounces smoked mozzarella, sliced 1/4-inch thick
8 ounces sun-dried tomatoes, drained
1/2 cup extra-virgin olive oil
1/4 cup Prosecco
2 tablespoons cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 cups field greens

ORZO SALAD WITH SUN-DRIED TOMATOES

Make and share this Orzo Salad With Sun-Dried Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11



Orzo Salad With Sun-Dried Tomatoes image

Steps:

  • In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
  • Drain.
  • Place garlic, salt, pepper, mustard and vinegar into a food processor.
  • Process well.
  • Add oil, process briefly until well blended.
  • Pour over orzo while pasta is still warm.
  • Add tomatoes to pasta along with olives and chopped parsley.
  • Sprinkle with Parmesan cheese.
  • Toss again and adjust seasonings, if necessary.
  • Serve immediately, or refrigerate for later use (can be made earlier in the day).
  • Best served at room temperature.

Nutrition Facts : Calories 245.8, Fat 23.7, SaturatedFat 3.5, Cholesterol 1.8, Sodium 460.3, Carbohydrate 8.2, Fiber 2.2, Sugar 1.3, Protein 2.3

6 cups cooked orzo pasta (2 cups uncooked)
4 garlic cloves
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon Dijon mustard
6 tablespoons balsamic vinegar
1 cup olive oil
2 cups sun-dried tomatoes packed in oil, drained and chopped
2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
1 bunch fresh parsley, finely chopped
1/4-1/2 cup fresh grated parmesan cheese

BAKED TOMATO & MOZZARELLA ORZO

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8



Baked tomato & mozzarella orzo image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
  • Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

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