Orzo Pasta Salad With Feta Olives Recipes

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ORZO SALAD WITH SHRIMP AND FETA



Orzo Salad With Shrimp and Feta image

Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved pitted kalamata olives

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
  • Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
  • Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

ORZO AND TOMATO SALAD WITH FETA CHEESE



Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
  • When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

ORZO PASTA SALAD



Orzo Pasta Salad image

This Orzo Pasta Salad recipe is a fabulous side to practically every meal as well as an in-demand potluck, picnic and party side. It's also hearty enough to stand alone as a refreshing lunch or light dinner. This orzo pasta salad is loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette! It's easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win!

Provided by Jen

Categories     Main Dish

Time 30m

Number Of Ingredients 24

16 oz. uncooked orzo pasta
2 tablespoon olive oil
1 tablespoon unsalted butter
4 1/4 cups low sodium chicken broth
1/4 cup lemon juice
1/4 tsp EACH salt, pepper
1/2 red onion (chopped)
2 ears grilled corn, cut off the cob ((grilling optional but recommended - see notes))
1 English cucumber (sliced and quartered)
1 red bell pepper, chopped
1 pint cherry tomatoes ( halved)
1 15 oz. can garbanzo beans {chickpeas} (drained and rinsed)
1/2 cup pitted Kalamata olives (halved)
1/2 cup sliced almonds
1/2 cup fresh basil (chopped )
1/2 cup feta
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 TBS EACH fresh dill parsley, oregano ( OR 1 tsp EACH dried)
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 tsp EACH garlic powder, salt
1/4 teaspoon pepper

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.

ORZO SALAD



Orzo Salad image

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Provided by Jeanine Donofrio

Categories     Main dish or side dish     Salad

Number Of Ingredients 14

1½ cups dry orzo pasta
1 recipe Greek Salad Dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon oregano
¼ teaspoon sea salt
2 Persian cucumbers (halved vertically, and sliced ¼-inch thick)
2 cups halved cherry tomatoes
1 cup cooked chickpeas (drained, and rinsed)
4 ounces feta cheese (cut into ¼-inch cubes)
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives
1 cup fresh basil and/or mint leaves
Freshly ground black pepper

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.

SPEEDY CHICKEN, FETA, AND ORZO SALAD



Speedy Chicken, Feta, and Orzo Salad image

During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.

Provided by Ellie's Mommy

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 ¼ cups uncooked orzo pasta
3 cups chopped grilled chicken breasts
1 cup cherry tomatoes, halved
¼ cup chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
¼ cup red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
⅛ teaspoon kosher salt
⅛ teaspoon cracked black pepper
1 (2 ounce) can sliced black olives, or to taste
2 ounces crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
  • Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
  • Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

Nutrition Facts : Calories 369 calories, Carbohydrate 34.8 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 2.4 g

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES



Lemon Orzo Pasta Salad with Cucumbers and Olives image

We love this light orzo pasta salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! Use your favorite tender herbs in this - we love using of one or a combination of mint, dill, basil, parsley or cilantro.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups (8 ounces) dried orzo pasta
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced or 8 ounces halved cherry tomatoes
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
1/2 cup pitted olives, halved
1 cup canned or jarred and drained artichoke hearts, chopped, see notes

Steps:

  • Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
  • While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
  • Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 166, Protein 4.4 g, Carbohydrate 20.5 g, Fiber 2 g, Sugar 1.8 g, Fat 8 g, SaturatedFat 1.1 g, Cholesterol 21 mg, Sodium 290 mg

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS



Orzo Salad with Feta, Olives and Bell Peppers image

An easy Orzo Salad with Feta recipe with Olives and Bell Peppers

Categories     Salad     Cheese     Olive     Pasta     Pepper     Super Bowl     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 15

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
  • Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  • Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Garnish salad with pine nuts; serve.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS



Orzo with Tomatoes, Feta, and Green Onions image

Provided by Giada De Laurentiis

Categories     Cheese     Onion     Pasta     Tomato     Side     Easter     Quick & Easy     High Fiber     Feta     Spring     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  • Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

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