Orzo Corn Green Bean Tomato Salad Recipes

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ORZO SALAD WITH CORN, TOMATOES, & BASIL



Orzo Salad With Corn, Tomatoes, & Basil image

Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, crushed
1 cup uncooked orzo pasta (rice-shaped pasta)
2 cups fresh corn kernels (about 4 ears)
2 cups chopped tomatoes
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil

Steps:

  • To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
  • To prepare salad, cook pasta according to package directions, omitting salt and fat.
  • Drain, and place in a large bowl.
  • Spoon half of dressing over pasta; toss to coat.
  • Cool to room temperature.
  • Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
  • Let stand 30 minutes.

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES



Orzo Salad with Corn, Arugula and Cherry Tomatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 yellow onion, chopped
One 1-pound box orzo
4 ears fresh corn
2 cups sliced cherry tomatoes
4 to 5 cups baby arugula
Lemon oil, for drizzling
1/2 cup shaved Parmesan

Steps:

  • Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
  • Cook the orzo according to the package directions.
  • Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
  • Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

MEXICAN ORZO SALAD



Mexican Orzo Salad image

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

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

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

ORZO WITH FETA, GREEN BEANS, AND TOMATOES



Orzo with Feta, Green Beans, and Tomatoes image

Categories     Bean     Pasta     Tomato     Side     Vegetarian     Feta     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

10 ounces haricots verts(thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 cup crumbled feta

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
  • Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
  • Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES



Orzo With Feta, Green Beans, and Tomatoes image

Make and share this Orzo With Feta, Green Beans, and Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces French haricots vert or 10 ounces green beans
1 cup orzo pasta, rice-shaped pasta
1 medium onion
2 cloves garlic
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 cup crumbled feta

Steps:

  • Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo.
  • Chop onion and mince garlic.
  • Quarter and seed tomatoes.
  • Cut quarters lengthwise into 1/4-inch-thick slices.
  • Trim beans and cut into 1-inch pieces.
  • In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.
  • Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
  • Remove skillet from heat.
  • Have ready a bowl of ice and cold water.
  • In boiling salted water blanch beans 1 minute.
  • With a slotted spoon transfer beans to ice water to stop cooking.
  • Drain beans well in a colander and pat dry.
  • Add beans to tomato mixture and return water in pot to a boil.
  • Boil orzo until al dente and drain in colander.
  • Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

Nutrition Facts : Calories 734.4, Fat 31.3, SaturatedFat 13.4, Cholesterol 66.8, Sodium 862.4, Carbohydrate 89.8, Fiber 10.6, Sugar 13.8, Protein 26.6

ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE



Orzo with Tomato, Green Beans and Feta Cheese image

Another nice summer pasta dish, full of lovely colors. Feel free to use any small pasta or pastene you might have on hand. Can be served hot, or at room temperature like a pasta salad.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb green beans, trimmed and cut into 1 inch pieces (If you able to find haricot verts, they work very well for this too)
2 cups orzo pasta (rice-shaped pasta)
1 large onion
2 cloves garlic
2 large vine-ripened tomatoes
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 1/2 cups crumbled feta (about 10 ounces)
salt and pepper

Steps:

  • Fill a large pot with salted water and bring to a boil for beans and orzo.
  • Chop onion and mince garlic.
  • Core and seed tomatoes.
  • Cut into quarters lengthwise, and then into 1/4 inch thick slices.
  • In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
  • Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
  • Remove from heat.
  • Have a bowl of ice and cold water ready.
  • Drop beans into the boiling, salted water and blanch 1 minute.
  • With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
  • Drain beans well and pat dry.
  • Add beans to tomato mixture and return the water in pot to a boil.
  • Boil orzo until al dente and drain.
  • Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
  • Toss to combine well.

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  • In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
  • Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
  • Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
  • To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.


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