Basil Zucchini Orzo Salad Recipes

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ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

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

LEMON ORZO SALAD



Lemon Orzo Salad image

This Lemon Orzo Salad is made with fresh produce like tomatoes, zucchini and basil, and the lemons make it light and refreshing. It's healthy and a perfect make-ahead lunch recipe, so what are you waiting for? Dig in!

Provided by Erin

Categories     dinner     lunch     Side Dish

Time 25m

Number Of Ingredients 11

1 1/2 cups orzo
1/3 cup lemon juice
1/4 cup olive oil
1 tsp lemon zest
1/2 cup water
1/4 tsp salt
1/4 tsp black pepper
1 cup grape tomatoes (sliced)
3/4 cup zucchini (sliced)
1/4 cup basil (chopped)
1/4 cup feta cheese

Steps:

  • Cook pasta as you normally would in a pot of salted water, until it's al dente. Reserve 1/4 cup of the pasta water (you probably won't need it, but reserve it just in case), then drain the orzo and set aside.
  • While the pasta is cooking, combine lemon juice, olive oil, lemon zest, 1/2 cup water (not the salted water), salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside.
  • Transfer the cooked orzo to the bowl with the lemon juice and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water, which is good because we don't want it to be dry. If for some reason it is, pour in the reserved pasta water.
  • Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta and/or black pepper on top!

Nutrition Facts : Calories 365 kcal, Sugar 4 g, Sodium 249 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 46 g, Fiber 2 g, Protein 9 g, Cholesterol 8 mg, ServingSize 1 serving

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ORZO SALAD WITH LENTILS AND ZUCCHINI



Orzo Salad With Lentils and Zucchini image

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt (such as Diamond Crystal)
1 cup green or brown lentils
1 cup orzo
1/2 cup extra-virgin olive oil
1/4 cup lemon juice (from 2 lemons)
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers)
Black pepper
1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
2/3 cup raw pistachios or walnuts, coarsely chopped
3 scallions, thinly sliced
1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix

Steps:

  • Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
  • Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
  • Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

ORZO SALAD WITH PEPPERS AND FETA



Orzo Salad With Peppers and Feta image

Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.

Provided by Kay Chun

Categories     dinner, easy, lunch, pastas, salads and dressings, main course, side dish

Time 30m

Yield 4 to 6 servings (about 10 cups)

Number Of Ingredients 11

1 pound orzo
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
3 large or 4 medium red, yellow or orange bell peppers (about 1 1/4 pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)
1 fresh thyme sprig
1 tablespoon minced garlic
1 medium tomato, diced into 1/2-inch pieces
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil, plus more for garnish
4 ounces feta cheese, thinly sliced or crumbled

Steps:

  • Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
  • Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
  • Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

ZUCCHINI AND ORZO SALAD



Zucchini and Orzo Salad image

Make and share this Zucchini and Orzo Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 zucchini, grated
1 tablespoon salt
2 cups basil leaves
1/2 cup olive oil
3 garlic cloves
8 cups chicken broth
1 tablespoon salt
1 lb orzo pasta
1/4 cup lemon juice
pepper
1 cup kalamata olive
basil sprig, garnish

Steps:

  • Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
  • In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
  • In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
  • Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.

Nutrition Facts : Calories 551.5, Fat 23.8, SaturatedFat 3.6, Sodium 3557.1, Carbohydrate 66.4, Fiber 5.8, Sugar 4.9, Protein 19

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