Orzo Tomato Salad With Feta And Olives Recipes

ORZO WITH FETA, CUCUMBER AND TOMATO

Orzo with Feta, Cucumber and Tomato image

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Provided by Michaelc

Categories Salad Pasta Salad Greek Pasta Salad Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g

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 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 / 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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