Summer Orzo Salad Recipes

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

SUMMER ORZO PASTA SALAD

Steps:

• Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
• In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
• In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
• Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.

REFRESHING SUMMER ORZO SALAD

Steps:

• Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
• While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
• Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

SUMMER ORZO SALAD

Steps:

• Cook Orzo as directed; rinse with cool water and set aside.
• Prepare beans as directed for microwave (3.5 to 4.5 mins); rinse with cold ice water to retain color and stop cooking, until beans are cold then drain well.
• Husk corn, rinse, and holding cobs upright, cut kernals off into deep bowl (cut kernals close to cob).
• In large wide bowl, mix Orzo with 1/2 cup of dressing.
• Spread pasta level and begin layering corn, green beans, and tomatoes.
• Just prior to serving, pour 3/4 of dressing over salad and mix gently if desired. (Add more dressing, salt/pepper to taste).

SUMMER ORZO SALAD

Steps:

• Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
• Add green pepper, capers, garlic and olives to pasta and toss.
• Add tomatoes and feta chesse and toss.
• Refrigerate before serving.
• ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).

SUMMER ORZO SALAD

Steps:

• Cook orzo according to package directions.
• Meanwhile, combine remaining ingredients in a large bowl and toss well.
• Drain orzo; add to bowl and stir well.
• Serve at room temperature.