Tomato And Black Olive Orzo Salad Recipes

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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

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12



Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin image

Steps:

  • Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

1/2 pound orzo
1 cup minced onion
1/2 cup diced fennel
2 tablespoons unsalted butter
1 16-ounce can plum tomatoes, drained and chopped
1 cup light cream combined with 1 tablespoon flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2/3 cup sliced sun-dried tomatoes
1/3 cup sliced pitted oil-cured olives
1/2 pound fresh Mozzarella, diced
2 tablespoons minced fresh basil
1/3 cup freshly grated Parmesan

ORZO AND TOMATO SALAD WITH FETA CHEESE

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9



Orzo and Tomato Salad with Feta Cheese image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
  • When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

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