MEDITERRANEAN SHRIMP ORZO SALAD
This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. -Ginger Johnson, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 397 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
MEDITERRANEAN ORZO SALAD
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
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
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
MEDITERRANEAN-STYLE ORZO SALAD WITH CORN
DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen "Harvest" cookbook. I served it as a side to Bobby Flay's Recipe #426408 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge--I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!.
Provided by Dr. Jenny
Categories Corn
Time 58m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
- Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.
Nutrition Facts : Calories 439.6, Fat 13.3, SaturatedFat 1.9, Sodium 313.1, Carbohydrate 69.3, Fiber 4.9, Sugar 6.2, Protein 12.2
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