Light And Refreshing Sesame Orzo Salad Recipes

REFRESHING SUMMER ORZO SALAD

Refreshing Summer Orzo Salad image

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories Salad Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Steps:

Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

LIGHT AND REFRESHING SESAME ORZO SALAD

Light and Refreshing Sesame Orzo Salad image

This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

Provided by Vino Girl

Categories Peppers

Time 9h

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 1/3 cups orzo pasta, uncooked
1 1/2 cups fresh broccoli florets, chopped
1/2 cup green onion, sliced
1/2 cup red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1/2 cup carrot, finely grated
1/2 cup fresh mung bean sprouts
1 (5 ounce) can water chestnuts, drained
1/2 orange
2 tablespoons roasted sunflower seeds
2 tablespoons light sesame oil
3 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/4 teaspoon ginger, minced
2 teaspoons brown sugar
1/2 teaspoon soy sauce

Steps:

Cook orzo pasta in boiling water for about 4 minutes.
Rinse with cold water and drain.
Place in a large bowl.
In a liquid measuring cup with a spout, mix the dressing ingredients together.
Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
Add these to the bowl with the pasta.
Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
Add the dressing and mix again.
Refrigerate several hours or overnight.
Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
Thinly slice the orange and then cut the slices in half.
Stand these up around the edge of the bowl as a garnish.
Serve cold or at room temperature.

Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 0.7, Sodium 36.6, Carbohydrate 26.1, Fiber 2.6, Sugar 3.9, Protein 5.1

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