ORZO WITH FETA AND ARUGULA
In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
ORZO AND ARUGULA SALAD
Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.
Provided by ccb1122
Categories Salad Pasta Salad
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
- Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 4.4 mg, Fat 36.5 g, Fiber 6.2 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 181.1 mg, Sugar 14.9 g
ORZO ARUGULA SALAD RECIPE
This zesty, peppery orzo arugula salad is topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette.
Provided by LifeMadeSimpleTeam
Categories Salads & Sides
Time 30m
Number Of Ingredients 18
Steps:
- Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
- In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
- In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
- Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Nutrition Facts : ServingSize 1 side salad, Calories 593 kcal, Carbohydrate 67 g, Protein 16 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 13 mg, Sodium 290 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 22 g
ORZO WITH TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
- Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.
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ARUGULA ORZO SALAD - MY COLOMBIAN RECIPES
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Ratings 27Category SaladCuisine ColombianTotal Time 23 mins
- Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool.
- Place the arugula, basil, pine nuts, and cranberries in a large salad bowl, mix well and then add the orzo.
- Mix together the lemon juice and olive oil in a small bowl. Pour the mixture over the salad and mix well.
- Add the feta cheese and toss together, using 2 forks until well mixed. Keep in the refrigerator until ready to serve.
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