Orzo Pasta Salad With Feta Olives Recipes

GREEK PASTA SALAD WITH FETA AND OLIVES

Greek Pasta Salad with Feta and Olives image

Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS

Orzo Salad with Feta, Olives and Bell Peppers image

An easy Orzo Salad with Feta recipe with Olives and Bell Peppers

Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 15

Ingredients

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

Steps:

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Garnish salad with pine nuts; serve.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

ORZO PASTA SALAD WITH FETA & OLIVES

Orzo Pasta Salad with Feta & Olives image

Treat your guests to a tasty Mediterranean-style orzo pasta salad, made with freshly squeezed lemon juice, crumbled feta and kalamata olives.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 10

Ingredients

2 cups orzo pasta, uncooked
3/4 cup KRAFT Lite House Italian Dressing
2 Tbsp. each chopped fresh mint and parsley
2 Tbsp. fresh lemon juice
1 each green, red and yellow pepper, chopped
1 English cucumber, finely chopped
1/2 cup red onion wedges
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup pitted Kalamata olives

Steps:

Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

ORZO / TOMATO SALAD WITH FETA AND OLIVES

Orzo / Tomato Salad with Feta and Olives image

We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.

Provided by Dancer

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup orzo pasta
1 cup feta cheese, diced
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
1 tomatoes, coarsely chopped (ripe)
1/4 cup virgin olive oil
1/4 cup green olives
1/8 cup lemon juice
salt and pepper

Steps:

Cook orzo according to package for al dente. Drain and rinse with cold water.
Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
In small bowl, whisk together oil and lemon juice. Mix into salad.
Salt and pepper to taste. Refrigerate and chill before serving.
If you use dried dill, be sure to use plenty.
Serves: 6 as a side dish.
Also great as a main dish for lunch.

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