Orzo Mozzarella Salad Recipes

ITALIAN ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

ORZO SALAD

Steps:

• Preheat oven to 350°F with rack in middle.
• Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
• Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
• Season salad with salt, pepper, and additional lemon juice, if desired.

RAINBOW ORZO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
• Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

FRESH MOZZARELLA PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
• Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.