Surdyks Greek Orzo Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

Steps:

• In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
• Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
• Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

Steps:

• Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
• Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
• For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
• Cover and chill for 2 to 24 hours.

Steps:

• Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions.
• In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.
• Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside.
• In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper.

Steps:

• Bring a pot of salted water to a boil. Add the orzo and cook until it is al dente, about 6-8 minutes, Drain and rinse with cold water until the pasta is room temperature,.
• Place pasta in a large serving bowl, Add remaining ingredients. Stir well to combine.

Steps:

• Prepare salad dressing.
• Roll the basil and mint into a cigar like roll and slice thin as you can.
• Dice the red onion.
• Cook the orzo until it is al dente, about 9 minutes and drain.
• While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
• Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
• Let it sit for a couple of hours, or even better over night.
• Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
• Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

Steps:

• In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender., Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.

Steps:

• Combine first 10 ingredients in a large bowl.
• Combine last 7 ingredients in another bowl. Pour mixture over orzo mixture. Stir well to combine.
• Can be eaten straight away or refridgerate salad until ready to eat!

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Steps:

• Add bouillon to pasta water and bring to a boil.
• Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
• While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
• In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
• Add Orzo, dressing and feta cheese, stir well.
• Cover and chill for at least 1 hour, a few hours if time permits.
• Enjoy!