Summer Vegetable Salad With Orzo Recipes

ORZO VEGETABLE SALAD

Steps:

• Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

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 VEGETABLE SALAD WITH ORZO

Steps:

• Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
• Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
• Just before serving, cook the orzo until al dente. Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper. Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.

SUMMER VEGETABLE AND ORZO SALAD

Steps:

• Heat 1 tablespoon olive oil in a large skillet until hot.
• Saute/stir onion for 10 minutes or until browned.
• Remove from heat source.
• Add in orzo and remaining 2 tablespoons olive oil, carrot, red bell pepper, zucchini, balsamic vinegar, honey, salt and pepper; stir to combine.
• Cover and chill for 2 hours or more.
• Serve on a bed of lettuce leaves.

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.