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
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
TOMATO AND BLACK OLIVE ORZO SALAD
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.
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
ORZO TOMATO ARTICHOKE SALAD
Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.
Provided by my2funsons
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 8
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, 8 to 10 minutes; drain.
- Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
- Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g
TOMATO AND BASIL ORZO SALAD
This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.
Provided by wicked cook 46
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
- Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
- Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES
This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
- Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
- In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
- Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
- Season to taste with kosher salt and fresh ground pepper.
- Great when served at room temperature, but also refreshing served chilled.
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#60-minutes-or-less #time-to-make #course #preparation #side-dishes #easy #3-steps-or-less
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