Orzo Salad With Celery Radishes And Dill Recipes

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 13

Ingredients

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

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.

Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving

ORZO SALAD WITH CELERY, RADISHES, AND DILL

Orzo Salad with Celery, Radishes, and Dill image

Provided by Bon Appétit Test Kitchen

Categories Salad Side Picnic Vegetarian Quick & Easy High Fiber Goat Cheese Celery Radish Healthy Dill Orzo Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 8

Ingredients

2 cups orzo (rice-shaped pasta)
1 1/2 cups very thinly sliced celery (about 3 stalks)
1 pint grape tomatoes, halved
1 bunch radishes, trimmed, thinly sliced
2/3 cup chopped fresh dill
5 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Steps:

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

CELERY AND RADISH SALAD WITH GORGONZOLA

Celery and Radish Salad With Gorgonzola image

Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you can use a food processor to speed up the process.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 5m

Yield Yield: Serves 8

Number Of Ingredients 10

Ingredients

1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)
1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1/3 cup chopped walnuts (about 1 1/2 ounces)
1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)
2 tablespoons sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
1 tablespoon walnut oil
Salt and freshly ground pepper

Steps:

Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram

ORZO WITH FETA, TOMATOES, AND DILL

Orzo with Feta, Tomatoes, and Dill image

Provided by Shelley Wiseman

Categories Cheese Pasta Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Feta Summer Family Reunion Healthy Potluck Noodle Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)

Steps:

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
Drain orzo and toss with tomato mixture. Add feta and toss again.

ORZO, RADISH, AND CHIVE SALAD

Orzo, Radish, and Chive Salad image

Categories Salad Pasta Side Quick & Easy Low Sodium Mayonnaise Radish Summer Chive Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 5

Ingredients

1/2 cup orzo (rice shaped pasta)
1 1/2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
4 radishes, quartered and slice thin
1 tablespoon minced fresh chives

Steps:

Into a small saucepan of boiling salted water stir orzo and cook until tender, about 10 minutes. Drain orzo well and in a bowl combine with mayonnaise and lemon juice, stirring to coat. Stir in radishes, chives, and salt and pepper to taste.

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