CORN AND ZUCCHINI ORZO SALAD
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
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 AND ZUCCHINI SALAD
This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
- In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
- Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 2 g, Protein 7 g
ZUCCHINI AND ORZO SALAD
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
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
ORZO SALAD WITH LENTILS AND ZUCCHINI
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
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 WITH ZUCCHINI
Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.
Provided by Food Network Kitchen
Time 30m
Yield 6-8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS
This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the orzo until tender but firm.
- Drain in a colander; rinse under cold water to cool, and drain well.
- Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
- Whisk the remaining ingredients in a small bowl.
- Pour over the salad and mix with a large spoon.
ORZO WITH ZUCCHINI AND FETA
"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BASIL ZUCCHINI ORZO SALAD
Make and share this Basil Zucchini Orzo Salad recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
- In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
- Place mixture in a large bowl and stir together with the zucchini and set aside.
- In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
- Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
- Season to taste with salt and pepper.
- Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
- Makes about 8 servings.
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