ORZO SALAD RECIPE RECIPES

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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

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

SPINACH AND ORZO SALAD - ALLRECIPES



Spinach and Orzo Salad - Allrecipes image

A light, easy-to-make salad that's pleasing to the palate.

Provided by Christine R.

Categories     Vegetarian Pasta Salad

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
½ pound crumbled feta cheese
½ red onion, finely chopped
¾ cup pine nuts
½ teaspoon dried basil
¼ teaspoon ground white pepper
½ cup olive oil
½ cup balsamic vinegar

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 rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Nutrition Facts : Calories 490.5 calories, CarbohydrateContent 49 g, CholesterolContent 25 mg, FatContent 26.9 g, FiberContent 3.3 g, ProteinContent 15.8 g, SaturatedFatContent 7.3 g, SodiumContent 349.2 mg, SugarContent 6.5 g

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