ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
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
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, FETA & PEPPER SALAD
Make and share this Orzo, Feta & Pepper Salad recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking.
- Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.
Nutrition Facts : Calories 461, Fat 23.5, SaturatedFat 8.5, Cholesterol 40.2, Sodium 509.4, Carbohydrate 47.5, Fiber 2.5, Sugar 4.7, Protein 14.7
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA
Make and share this Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta recipe from Food.com.
Provided by drhousespcatcher
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- SALAD.
- Preheat the oven to 350 degrees.
- Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
- Let cool, then coarsely chop and set aside.
- Peel and core the cucumber and cut it into 1/2-inch cubes.
- Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
- Set aside.
- Fill a large saucepan two-thirds full of water.
- Add a pinch of salt and bring to a boil.
- Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
- Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
- Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
- Toss with the olive oil to keep the pasta from sticking together.
- Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
- Drizzle in the Lemon Vinaigrette and toss well.
- Season to taste with salt and pepper.
- Cover and store in the refrigerator for up to 2 days.
- LEMON VINAIGRETTE yield: 1 1/4 cups.
- Combine all the ingredients except the olive oil in a medium bowl.
- Mix well with a whisk.
- Add the oil in a slow stream, whisking as you pour.
- Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
Nutrition Facts : Calories 1038.5, Fat 79.5, SaturatedFat 15.8, Cholesterol 41.7, Sodium 1160.1, Carbohydrate 66.8, Fiber 6.9, Sugar 8.7, Protein 21.4
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