Mexican Orzo Salad Recipes
MEXICAN ORZO SALAD
This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!
Provided by Nancy Toth
Categories Salad Pasta Salad
Time 2h34m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
- Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g
MEXICAN ORZO SALAD
Steps:
- Boil pasta about 10 min. Drain Place orzo in log bowl Add other ingredients Pour. Lime juice and oil over. Toss and refrigerate for 2 hours
ORZO SALAD
For ZWT#6 From the booklet Simply Homemade. There is one ingredient that I cannot seem to put in the ingredient list, because zaar won't recognize and that is: the brand of pickles. It's called Bick's Mini Crunch'ems
Provided by Studentchef
Categories Rice
Time 28m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring to a boil a pot of salted water. Add the water, and cook it until it is al dente, about 6-8 minutes. Drain and rinse the orzo pasta under cold water until it is at room temperature,.
- Place the orzo in a large serving bowl, and add all the remaining ingredients. Stir well to combine.
Nutrition Facts : Calories 341.4, Fat 18.4, SaturatedFat 3.9, Cholesterol 16.7, Sodium 733.3, Carbohydrate 35.9, Fiber 2.1, Sugar 3.5, Protein 8.7
ORZO SALAD
Make and share this Orzo Salad recipe from Food.com.
Provided by VegSocialWorker
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour the broth into a heavy saucepan. Cover the pan and bring the broth to a boil over a 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 orzo through a strainer. Transfer 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; set aside.
- 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.
- Add enough vinaigrette to orzo mixture to cover. Will most likely not need all of the vinaigrette.
ORZO SALAD
The original recipe calls for shrimp, but since we don't eat shellfish, I changed it to use chicken. From Light & Tasty. I haven't tried it yet, but I plan to soon. If you'd prefer the shrimp, substitute an equal weight of medium cooked shrimp, peeled, deveined, and cut into thirds, for the chicken.
Provided by Halcyon Eve
Categories Peppers
Time 30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain; rinse in cold water and drain again.
- Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives.
- In a small bowl, mix remaining ingredients and whisk together until well combined.
- Pour dressing over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 195.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 13.6, Sodium 245.4, Carbohydrate 26.5, Fiber 2.8, Sugar 1.5, Protein 9.4
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