ORZO SALAD RECIPES

GREEK ORZO SALAD RECIPE | ALLRECIPES

Greek Orzo Salad Recipe | Allrecipes image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories Vegetarian Pasta Salad

Total Time 1 hours 20 minutes

Prep Time 1 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

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.

Nutrition Facts : Calories 325.8 calories, CarbohydrateContent 48.7 g, CholesterolContent 22.3 mg, FatContent 10.2 g, FiberContent 4.8 g, ProteinContent 13.1 g, SaturatedFatContent 4.1 g, SodiumContent 615.2 mg, SugarContent 4.5 g

ORZO SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Orzo Salad Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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

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