ROASTED CORN CHICKEN ORZO SALAD WITH GARLIC LIME VINAIGRETTE
An easy spring or summer inspired salad that's great for lunches and dinners. This chicken orzo salad is tossed with roasted corn and poblanos, shredded chicken, and a homemade garlic lime vinaigrette! It's LOADED with flavor!
Provided by Marzia
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- GRILL: preheat the grill. Spray the ears of corn with cooking spray and sprinkle with salt, wrap in foil. Cook the orzo pasta according the package directions while the veggies are grilling. Grill time for veggies: grill the corn for 10-12 minutes turning every 3-4 minutes for even roasting. For the poblanos, grill for 4-5 minutes total or until the skin chars just a tad bit. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
- VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste.
- ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and drizzle on right before eating.
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
- Cook the orzo according to the package directions.
- Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
- Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
CORN & PEPPER ORZO
This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.
Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
LEMONY ORZO AND ROASTED CORN SALAD
Steps:
- Heat the oven broiler on high. Bring a large pot of water to a boil.
- In the pot of water, cook the orzo according to package directions and drain.
- While orzo is cooking, toss the corn in the olive oil and layer on a rimmed bake sheet. Broil until golden, stirring regularly. Remove from the oven and set aside.
- Whisk together the ingredients for the vinaigrette.
- In a large bowl, toss the orzo, corn, parsley, and green onion. Toss in the vinaigrette. Taste for seasoning and add more salt as necessary. Garnish with cheese, parsley, and pepper. Serve.
Nutrition Facts : Calories 363 kcal, ServingSize 1 serving
ROASTED CORN AND ORZO SALAD
This is one of my summertime favorites. With fresh vegetables, roasted corn, and feta cheese covering fresh orzo, this will be one of yours too.
Provided by Dan330
Categories Summer
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
- Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
- Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
- Make the Orzo by following the directions on its box.
- Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.
Nutrition Facts : Calories 387.7, Fat 19.2, SaturatedFat 5.7, Cholesterol 21.4, Sodium 537.9, Carbohydrate 45.8, Fiber 4, Sugar 9.1, Protein 11.4
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
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.
ROASTED CORN & ORZO SALAD WITH CILANTRO PESTO
I just made this recipe up for a party I was cooking for. We needed a pasta salad to go with the mexican theme. I think it turned out awesome!!! Makes a lot, you may want to halve it.
Provided by G. Ramirez
Categories Mexican
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- cook pasta to directions and cool under cold running water.
- pesto:.
- blend first 6 pesto ingredients in food processor.
- drizzle in olive oil as it blends.
- combine vegetables, orzo and vinegar.
- stir pesto into pasta and vegetables.
- chill in fridge.
Nutrition Facts : Calories 535.5, Fat 31.4, SaturatedFat 5.5, Cholesterol 8.8, Sodium 393.5, Carbohydrate 53.3, Fiber 4.5, Sugar 6.3, Protein 13.9
ORZO, CORN, AND ROASTED PEPPER SALAD
Make and share this Orzo, Corn, and Roasted Pepper Salad recipe from Food.com.
Provided by cecile242
Categories European
Time 40m
Yield 2/3 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and chop.
- Prepare grill to medium-high heat.
- Cook orzo in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
- Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
- Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
- In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
- Toss with salad to combine.
Nutrition Facts : Calories 164.7, Fat 3.5, SaturatedFat 0.5, Sodium 302, Carbohydrate 30.6, Fiber 2.9, Sugar 3.8, Protein 4.8
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