MEDITERRANEAN ORZO SALAD RECIPES
MEDITERRANEAN ORZO SALAD - THE PIONEER WOMAN – RECIPES ...
Steps:
- In a jar or bowl, mix together the olive oil, lemon juice, garlic, salt, and pepper until totally combined.Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish, or burgers!
MEDITERRANEAN ORZO SALAD RECIPE - CHEESE.FOOD.COM
Make and share this Mediterranean Orzo Salad recipe from Food.com.
Total Time 2 hours 25 minutes
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions, omitting salt. Rinse with cold water and drain well.
- Mix orzo, bell pepper, cheese, olives and chopped fresh basil in a large bowl. (If using dried basil, add to dressing.).
- Whisk together salad dressing & seasoning mix, oil, vinegar and sugar.
- Stir dressing into orzo mixture.
- Cover and refrigerate at least 2 hours.
- Garnish with basil leaves before serving, if desired.
Nutrition Facts : Calories 331.3, FatContent 16.6, SaturatedFatContent 4.5, CholesterolContent 16.7, SodiumContent 330.2, CarbohydrateContent 36.5, FiberContent 2.7, SugarContent 4.5, ProteinContent 8.7
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Total Time 25 minutes
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This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania
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Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine Mediterranean
Calories 397 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine Mediterranean
Calories 397 calories per serving
- Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.
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