Light And Refreshing Sesame Orzo Salad Recipes
LIGHT GREEK ORZO SALAD
This is my adaptation of several orzo salad recipes. It's a wonderful summer side dish to accompany grilled foods. I let it chill for only 1 hour but I bet the flavors will meld even better given longer chilling time.
Provided by Cookin in NJ
Categories Summer
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add bouillon to pasta water and bring to a boil.
- Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
- While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
- In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
- Add Orzo, dressing and feta cheese, stir well.
- Cover and chill for at least 1 hour, a few hours if time permits.
- Enjoy!
Nutrition Facts : Calories 230.1, Fat 6, SaturatedFat 2.6, Cholesterol 13.4, Sodium 327.1, Carbohydrate 35.8, Fiber 2.2, Sugar 2.6, Protein 8.2
LIGHT AND REFRESHING SESAME ORZO SALAD
This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.
Provided by Vino Girl
Categories Peppers
Time 9h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Cook orzo pasta in boiling water for about 4 minutes.
- Rinse with cold water and drain.
- Place in a large bowl.
- In a liquid measuring cup with a spout, mix the dressing ingredients together.
- Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
- Add these to the bowl with the pasta.
- Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
- Add the dressing and mix again.
- Refrigerate several hours or overnight.
- Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
- Thinly slice the orange and then cut the slices in half.
- Stand these up around the edge of the bowl as a garnish.
- Serve cold or at room temperature.
Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 0.7, Sodium 36.6, Carbohydrate 26.1, Fiber 2.6, Sugar 3.9, Protein 5.1
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