Mintedorzoandzucchinisalad Recipes

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ZUCCHINI AND ORZO SALAD



Zucchini and Orzo Salad image

Make and share this Zucchini and Orzo Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 zucchini, grated
1 tablespoon salt
2 cups basil leaves
1/2 cup olive oil
3 garlic cloves
8 cups chicken broth
1 tablespoon salt
1 lb orzo pasta
1/4 cup lemon juice
pepper
1 cup kalamata olive
basil sprig, garnish

Steps:

  • Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
  • In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
  • In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
  • Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.

Nutrition Facts : Calories 551.5, Fat 23.8, SaturatedFat 3.6, Sodium 3557.1, Carbohydrate 66.4, Fiber 5.8, Sugar 4.9, Protein 19

MINTED ORZO AND ZUCCHINI SALAD



Minted Orzo and Zucchini Salad image

Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives. Broiling the zucchini is easy, but it's equally delicious grilled or served raw.

Time 2h40m

Yield Serves 4 to 6

Number Of Ingredients 10

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe Roma tomatoes, chopped
1/4 teaspoon ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.
  • Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.
  • Brush zucchini with 1 tablespoon of the oil and arrange on a baking sheet.
  • Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl.
  • Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine.
  • Cover and chill for at least 2 hours, until flavors blend.

Nutrition Facts : Calories 260 calories, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 370 milligrams, Carbohydrate 28 grams, Protein 9 grams

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS



Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

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.

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

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