CRISPY ORZO SALAD
Provided by Giada De Laurentiis
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
- For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
- For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.
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
ZIPPITY DOOO DAAAA ORZO SALAD!
This is a fabulous salad that is SURE to please all of your guests. It is easy to increase or decrease the size of the recipe to suit your needs. Dont use Extra Virgin Olive Oil for this salad. Use an olive oil suitable for salads. I really hope you enjoy my creation!!!
Provided by love4culinary
Categories Onions
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- First cook your orzo pasta per package directions, cooking until al dente, and drain.
- In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.
- Then season the oil mixture with salt and pepper to taste.
- Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.
- Pour the vinaigrette over the pasta mixture and mix to combine.
- Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.
- Chill salad for 1-2 hours for best results.
- You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).
SUMMER ORZO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to high heat.
- Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
- Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
- When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.
ORZO SALAD
Packed with flavor! All this salad needs is some good crusty bread to make it a complete summer meal. Also good without the tuna but then use less lemon juice. Fridge time not included.
Provided by PetsRus
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook orzo al dente according to packet directions.
- Drain and rinse with cold water, drain again then transfer to a bowl.
- Add all the salad ingredients except for the tuna and eggs.
- In a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
- Cover and place in the fridge so the flavors can develop, for at least one hour.
- Before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
- Alternatively serve the rest of the dressing in a small jug on the side.
Nutrition Facts : Calories 679.2, Fat 41.3, SaturatedFat 9.7, Cholesterol 169.5, Sodium 777.5, Carbohydrate 48.5, Fiber 6.7, Sugar 5.1, Protein 29.9
SUMMERY CHOPPED ORZO SALAD
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
Provided by Columbus Foodie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop all veggies very small, and toss with cooked orzo.
- Add cheese, and toss again.
- Mix all dressing ingredients and shake hard in a container to emulsify.
- Dress salad with as much dressing as you'd like. You won't necessarily use it all.
- Chill and serve cold.
Nutrition Facts : Calories 1109.5, Fat 81.2, SaturatedFat 22.8, Cholesterol 89.7, Sodium 748.3, Carbohydrate 62.6, Fiber 4.9, Sugar 11.9, Protein 35.8
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