Orzo Corn Green Bean Tomato Salad Recipes

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

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.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

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.

CORN AND ZUCCHINI ORZO SALAD

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.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over 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 the orzo through a strainer. Transfer the 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, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• 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.
• Yield: 1 3/4 cups

ORZO SALAD WITH CORN, TOMATOES, & 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.

MEXICAN ORZO SALAD

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.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.