Orzo Salad With Roasted Carrots And Dill Recipes

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 WITH ROASTED CARROTS AND DILL

Steps:

• Preheat oven to 450 degrees with a rack in lower shelf. Cut carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until carrots are tender and browned, about 15 minutes. Transfer sheet to a wire rack to cool. Squeeze garlic cloves from skins; mince to form a coarse paste. Set aside.
• Bring a large saucepan of water to a boil; add salt. Stir in orzo; cook until it is al dente according to package instructions, about 7 minutes. Drain; while still hot, transfer orzo to a large bowl, and toss with remaining 2 tablespoons oil. Let cool slightly, and add roasted carrots.
• Meanwhile, in a small bowl, mix together lemon zest, lemon juice, scallions, and roasted garlic. Add dill, and pour mixture over orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in refrigerator up to 1 day; bring to room temperature before serving.

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
• While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
• Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ORZO WITH FETA, TOMATOES, AND DILL

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 SALAD WITH ROASTED CARROTS, CURRANTS, AND PINE NUTS

Steps:

• Cook orzo in plenty of boiling water with 1/2 tsp tumeric added for 8-10 minutes or al dente.
• Drain and set aside to cool.
• Preheat oven to 350F.
• Cut carrots in half lengthwise then slice on the diagonal into 1/2" thick pieces.
• Place in a roasting pan, drizzle with a little oil,sprinkle with spices and toss to coat evenly.
• Roast for 30 minutes, remove and allow to cool.
• Mix orzo,carrots,currants,pinenuts,c8i and vinegar together well.
• Season to taste with salt and pepper.
• Serve hot as an accompaniment or cold as a salad.