Creamy Curry Orzo Salad Recipes

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CURRIED ORZO SALAD



Curried Orzo Salad image

Provided by Sandy

Categories     Salad

Time 30m

Number Of Ingredients 18

2 cups uncooked orzo (I buy DeLallo brand)
2 cups Rotisserie chicken (chopped (optional))
½ cup golden raisins (or regular)
½ cup slivered almonds toasted
¾ cup red onion (diced)
2 cups Granny Smith apples (diced (unpeeled))
1 cup red grapes (sliced in half)
Fresh basil, chopped (cut in ribbons (leave some for garnish))
½ cup mayonnaise
½ cup light sour cream
¼ cup lemon juice
2 tsp salt
1 tsp curry powder
¼ cup white wine vinegar
¼ cup sugar
½ tsp turmeric
½ tsp freshly ground black pepper
¼ tsp cayenne pepper

Steps:

  • Cook orzo according to package directions.
  • Combine all dressing ingredients (mayonnaise through the cayenne pepper), and mix well.
  • Pour dressing over warm orzo, then add chicken (optional), raisins, almonds, onions, apples, and grapes.
  • Mix thoroughly, then refrigerate overnight; serve!
  • Garnish with fresh basil right before serving!

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS



Creamy Greek Orzo Salad with Crispy Chickpeas image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 1/2 cups dried orzo
1 cup Greek yogurt ranch dressing, such as Hidden Valley
Zest and juice of 1 lemon
1/4 cup crumbled feta
1/4 cup chopped kalamata olives
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Crispy Chickpeas, recipe follows
1 tablespoon sliced fresh mint (chiffonade)
3 tablespoons olive oil
One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 teaspoon za'atar

Steps:

  • Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
  • In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
  • Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

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