LEMON BASIL GREEK ORZO SALAD
EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 25m
Number Of Ingredients 17
Steps:
- To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
- While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
- Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Transfer the onion and zucchini mixture to the large pot with the drained orzo.
- Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
- Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
- Add the feta and stir to combine. Tip - If you want the feta to remain more intact, don't add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won't see the white crumbles.
- Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it's a very large quantity of food.
- If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn't stick as it cools.
- Serve immediately. Recipe can be served warm, at room temp, or chilled.
Nutrition Facts : Calories 304 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 565 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMONY BASIL ORZO SALAD
This healthy orzo salad recipe is FULL of bright, fresh, summery flavor... Gorgeous red and yellow cherry tomatoes, bright parsley, and vibrant basil, along with a dose of fresh lemon zest and juice marry together to make the perfect side dish to share at your next gathering!
Provided by Tara Kuczykowski
Categories Salads
Time 2h24m
Number Of Ingredients 10
Steps:
- Bring 5 quarts of water to a rolling boil and add 1/4 cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.
- While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.
- When the orzo is done cooking, drain it (do not rinse), and toss it with the dressing while still hot.
- Allow the pasta and dressing to cool while you chop the rest of the ingredients.
- Fold in the red peppers, grape tomatoes, green onions, parsley and basil.
- Refrigerate for at least two hours. Serve cold.
Nutrition Facts : Calories 200 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3/4 cup, Sodium 2380 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LEMON ORZO SALAD
Lemon Orzo Salad is full of bright and lemony flavors. Feel free to use whatever veggies and mix ins you have on hand.
Provided by Angela Allison
Categories Side Dish
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Cook the orzo until al dente, according to package instructions. Drain and rinse; set aside.
- In a large bowl, combine the cooled orzo, garbanzo beans, cucumber, tomatoes, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon zest and juice, dijon mustard, minced garlic, and kosher salt. Pour the dressing over the orzo and toss to combine.
- You can serve immediately or refrigerate and serve chilled. Taste for seasonings before serving.
Nutrition Facts : Calories 334 kcal, Carbohydrate 43 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 343 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
LEMON BASIL ORZO SALAD
Lemon Basil Orzo Pasta Salad. Keep it vegan or add feta. Summery, flavorful, zesty and light! Perfect for summer potlucks, or make-ahead lunches!
Provided by Sylvia Fountaine
Categories vegan
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook orzo in generously salted water. Drain and rinse with cold water, until cooled.
- Place basil, garlic, and lemon zest in a food processor. Pulse repeated until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times, until combine, but not smooth.
- Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions you like- cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.
- Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I'll usually add another ¼ teaspoon. Adjust lemon adding more to taste.
- Enjoy!
Nutrition Facts : ServingSize 1 ½ cups ( without feta), Calories 233 calories, Sugar 1.1 g, Sodium 293.1 mg, Fat 15 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 3 g, Protein 4.5 g, Cholesterol 0 mg
ONE-POT LEMON-BASIL ORZO AND VEGETABLES
Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
- Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
- Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
ORZO SALAD WITH PEPPERS AND FETA
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
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.
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