Make Ahead Greek Orzo Salad Recipes

GREEK ORZO SALAD

Steps:

• Prepare the Dressing First
• For the dressing in a small bowl add the olive oil, white wine vinegar, lemon juice, finely diced parsley and a pinch of salt & pepper and whisk together well. Set aside
• Half fill a large saucepan with water, add a teaspoon of salt and set to a medium heat to begin to boil
• Add to the boiling water dried orzo pasta and cook for 8 minutes, until al dente
• Once the pasta is cooked, drain and set aside for no more than 5 minutes to cool.
• While the pasta is cooking prepare the vegetables, if you are going to soak the red onion slice this first.
• Rinse all of the vegetables before preparing
• Slice the red onion in half, and slice off the tough ends and discard. Slice across the red onion to make small slices (1/4 cm) to make semi circles.
• If you wish to reduce the strong flavours soak the sliced red onion in a small cup of tepid water for 8-10 minutes, drain and pat dry before using in the salad.
• Slice the Cherry tomatoes in half and set aside.
• Slice off the ends of the cucumber and discard, and then slice the cucumber lengthways in half.
• Using a small teaspoon remove the seeds by dragging the teaspoon the length of the cucumber.
• Then slice the cucumber into 1/2 cm slices and set aside
• Slice the 4 sides off the green capsicum, ensuring there are no seeds or white seams and slice into 1/2 cm slices and set aside
• Measure out the pitted black & Kalamata olives and slice into 3rds and set aside,
• Once the Orzo is cooked and has cooled for 5 minutes prepare the salad in a large mixing bowl.
• Add the orzo, it may appear to stick together, gently use a fork to loosen it but it comes right once the dressing is added.
• Add to the orzo the cherry tomatoes, cucumber, drained red onion, capsicum, and the olives.
• Mix well with a large wooden spoon or clean hands
• Add to this the dressing and stir well again.
• This is best stored overnight covered in the refrigerator before serving to allow the dressing to infuse the pasta.
• When you are ready to serve the salad, crumble over half the feta cheese and stir carefully to combine.
• Then spoon the salad into a large salad serving bowl and crumble over the remaining feta. You may wish to garnish this with small mint leaves or a dusting of finely diced parsley.
• Serve this salad cold. It will last for 3-4 days if stored properly in the fridge.
• Enjoy!

ORZO PASTA SALAD

Steps:

• Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
• In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
• Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn't burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
• Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
• Taste and season with additional lemon juice or salt and pepper to taste.

GREEK LEMON ORZO SALAD

Steps:

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
• In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
• Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.

MAKE AHEAD GREEK ORZO SALAD

Steps:

• Prepare salad dressing.
• Roll the basil and mint into a cigar like roll and slice thin as you can.
• Dice the red onion.
• Cook the orzo until it is al dente, about 9 minutes and drain.
• While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
• Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
• Let it sit for a couple of hours, or even better over night.
• Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
• Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.