Orzo Salad With Sesame Dressing 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 SESAME DRESSING

Orzo Salad With Sesame Dressing image

Make and share this Orzo Salad With Sesame Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h8m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 lb orzo pasta, uncooked
1 tablespoon sesame oil
4 carrots, cut into thin strips
2 cups raisins
1 cup sunflower seeds, toasted
2 tablespoons chopped fresh parsley
2 tablespoons sliced green onions
3/4 cup corn oil
1/2 cup rice vinegar
1/4 cup sesame oil
1 tablespoon salt
1 tablespoon sugar
2 tablespoons grated orange rind
1 teaspoon pepper
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon dry crushed red pepper

Steps:

To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
Top with half the carrot strips, raisins, and sunflower kernels.
Repeat layers.
Drizzle 1 cup Sesame Dressing over the top.
Sprinkle the parsley and green onion evenly over the top.
Serve with the remaining Sesame Dressing.

ORZO PASTA SALAD WITH ITALIAN DRESSING

Orzo Pasta Salad with Italian Dressing image

Try a delicious Orzo Pasta Salad with Italian Dressing at your next picnic or potluck. Just four ingredients are necessary for this orzo pasta salad: orzo pasta, zesty Italian dressing, shredded cheese and tomatoes.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 12 servings.

Number Of Ingredients 4

Ingredients

1 pkg. (16 oz.) orzo pasta, uncooked
1/2 cup KRAFT Zesty Italian Dressing
1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
2 medium tomatoes, seeded, chopped (about 1 cup)

Steps:

Prepare orzo as directed on package; drain. Rinse well with cold water; drain again.
Toss orzo with dressing, cheese and tomatoes in large bowl; cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

LIGHT AND REFRESHING SESAME ORZO SALAD

Light and Refreshing Sesame Orzo Salad image

This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

Provided by Vino Girl

Categories Peppers

Time 9h

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 1/3 cups orzo pasta, uncooked
1 1/2 cups fresh broccoli florets, chopped
1/2 cup green onion, sliced
1/2 cup red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1/2 cup carrot, finely grated
1/2 cup fresh mung bean sprouts
1 (5 ounce) can water chestnuts, drained
1/2 orange
2 tablespoons roasted sunflower seeds
2 tablespoons light sesame oil
3 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/4 teaspoon ginger, minced
2 teaspoons brown sugar
1/2 teaspoon soy sauce

Steps:

Cook orzo pasta in boiling water for about 4 minutes.
Rinse with cold water and drain.
Place in a large bowl.
In a liquid measuring cup with a spout, mix the dressing ingredients together.
Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
Add these to the bowl with the pasta.
Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
Add the dressing and mix again.
Refrigerate several hours or overnight.
Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
Thinly slice the orange and then cut the slices in half.
Stand these up around the edge of the bowl as a garnish.
Serve cold or at room temperature.

Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 0.7, Sodium 36.6, Carbohydrate 26.1, Fiber 2.6, Sugar 3.9, Protein 5.1

FRAGRANT SESAME DRESSING FOR ORZO SALAD

Fragrant Sesame Dressing for Orzo Salad image

From a cookbook put out by a restaurant in Philadelphia called The Frog Commissary. The oil was reduced from the original recipe. This has a subtle sesame, orange, ginger flavor which goes well with flank steak or leg of lamb.

Provided by Oolala

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 teaspoon salt
3/4 cup vegetable oil
3 tablespoons sesame oil
1/2 cup rice vinegar or 1/2 cup cider vinegar
2 tablespoons dry sherry
1/2 teaspoon orange rind, grated
1 teaspoon soy sauce
2 tablespoons scallions, thinly sliced
1 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon red pepper flakes, crushed
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons cilantro, minced
1 (16 ounce) box orzo pasta
1 cup carrot, shredded
1/4 cup raisins
1/4 cup pine nuts, lightly toasted

Steps:

Cook orzo according to directions on box.
Mix all other ingredients and blend over pasta and chill.
Add raisins, shredded carrots, and pine nuts, and mix gently.
Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.

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Bring a large pot of water to a rolling boil. Season with salt. Cook orzo according to package directions. Make sure to take it out when it's aldente/still has a slight bite to it. Drain and rinse under cold water.
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