Lemon Orzo Salad With Zucchini And Fresh Herbs Recipes

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS

Steps:

• Cook the orzo until tender but firm.
• Drain in a colander; rinse under cold water to cool, and drain well.
• Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
• Whisk the remaining ingredients in a small bowl.
• Pour over the salad and mix with a large spoon.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON ORZO SALAD

Steps:

• Cook pasta as you normally would in a pot of salted water, until it's al dente. Reserve 1/4 cup of the pasta water (you probably won't need it, but reserve it just in case), then drain the orzo and set aside.
• While the pasta is cooking, combine lemon juice, olive oil, lemon zest, 1/2 cup water (not the salted water), salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside.
• Transfer the cooked orzo to the bowl with the lemon juice and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water, which is good because we don't want it to be dry. If for some reason it is, pour in the reserved pasta water.
• Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta and/or black pepper on top!

HERBY ORZO & LEMON SALAD

Steps:

• Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
• Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
• Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.