Summertime 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.

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

SUMMERTIME ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
• Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
• Cover and refrigerate for 8 hours, or overnight. Serve.

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.

SUMMER ORZO SALAD

Steps:

• Preheat a grill to high heat.
• Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
• Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
• When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

SUMMERTIME ORZO & CHICKEN

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.

SUMMERY CHOPPED ORZO SALAD

Steps:

• Chop all veggies very small, and toss with cooked orzo.
• Add cheese, and toss again.
• Mix all dressing ingredients and shake hard in a container to emulsify.
• Dress salad with as much dressing as you'd like. You won't necessarily use it all.
• Chill and serve cold.

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).