Orzo Salad With Cherry Tomatoes Recipes

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ORZO WITH CHERRY TOMATOES



Orzo with Cherry Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

TOMATO AND BASIL ORZO SALAD



Tomato and Basil Orzo Salad image

This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.

Provided by wicked cook 46

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dried orzo pasta
1 1/4 lbs firm-ripe tomatoes, at room temperature
3/4 cup chopped fresh basil leaf
1 -2 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
about 1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
  • Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
  • Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES



Orzo Salad with Chickpeas & Cherry Tomatoes image

This delicious summer salad features protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you've got a simple - and simply winning - meal.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Steps:

  • Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
  • Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
  • In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
  • Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
  • Season to taste with kosher salt and fresh ground pepper.
  • Great when served at room temperature, but also refreshing served chilled.

ORZO SALAD WITH FETA AND CHERRY TOMATOES



Orzo Salad With Feta and Cherry Tomatoes image

Tastes of the Mediterranean and perfect for a warm summer's day. May be used as a side dish or main course.

Provided by FlemishMinx

Categories     Cheese

Time 30m

Yield 2 main course, 4-6 serving(s)

Number Of Ingredients 9

8 ounces orzo pasta (about 1 cup)
1 1/2 tablespoons olive oil, divided
1/3 cup pine nuts
1 garlic clove, minced
1/2 cup parsley, packed, then finely chopped
1 1/2 tablespoons red wine vinegar
salt and pepper, to taste
6 ounces cherry tomatoes, quartered
4 ounces feta cheese, crumbled

Steps:

  • Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
  • In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
  • In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
  • Add tomatoes and feta to the dressing, tossing to combine.
  • Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
  • Toss orzo and pine nuts with dressing, coating thoroughly, then serve.

Nutrition Facts : Calories 422.7, Fat 20.1, SaturatedFat 5.9, Cholesterol 26.8, Sodium 345, Carbohydrate 47.7, Fiber 3, Sugar 3.8, Protein 13.9

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.

ORZO WITH TOMATOES, BASIL, AND GORGONZOLA



Orzo with Tomatoes, Basil, and Gorgonzola image

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

Provided by ChicoGirl

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 ¼ cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 ½ tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
  • In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
  • Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g

ORZO WITH FETA AND CHERRY TOMATOES



Orzo with Feta and Cherry Tomatoes image

Categories     Pasta     Tomato     Side     Quick & Easy     Feta     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a main course

Number Of Ingredients 8

1/2 pound orzo (rice-shaped pasta; about 1 cup)
1 1/2 tablespoons olive oil
1/3 cup pine nuts
1 small garlic clove
1/2 cup packed fresh flat-leafed parsley leaves
6 ounces cherry tomatoes (about 1/2 pint)
1/4 pound feta
1 1/2 tablespoons red-wine vinegar

Steps:

  • Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
  • In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
  • Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
  • Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
  • Serve orzo topped with nuts.

TOMATO AND CUCUMBER ORZO SALAD



Tomato and Cucumber Orzo Salad image

Provided by Hot Eats and Cool Reads

Yield 8 servings

Number Of Ingredients 8

4 cups vegetable or chicken broth
1 1/2 cups orzo pasta
1 pint grape or cherry tomatoes, halved
1 1/2 cups English or baby cucumbers, quartered or halved and sliced
1/3 cup fresh basil, chopped
1 cup red wine vinaigrette
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a medium saucepan, cook the orzo in the broth according to package directions. Drain and rinse with cold water until orzo is cooled completely.
  • In a bowl, combine orzo, tomatoes, cucumbers, basil, vinaigrette, salt and pepper.
  • Refrigerate until serving.

ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS



Orzo Salad with Heirloom Tomatoes and Herbs image

Categories     Salad     Herb     Olive     Onion     Pasta     Tomato     Side     Picnic     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)
2 tablespoons Sherry wine vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
3/4 cup chopped green onions
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
  • Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN



Orzo Pasta with Tomatoes, Basil and Parmesan image

We're in love with this easy orzo pasta recipe. There's quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 20m

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces dry orzo pasta, substitute with any pasta variety
3 tablespoons olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
12 ounces tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
  • Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
  • Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
  • Serve with extra basil, parmesan, and fresh ground black pepper on top.

Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg

SUMMER ORZO SALAD WITH ASPARAGUS, CHERRY TOMATOES AND FETA



Summer Orzo Salad with Asparagus, Cherry Tomatoes and Feta image

Provided by Healthy Recipe Ecstasy

Categories     Salad

Yield 4-6

Number Of Ingredients 8

2 cups orzo pasta
1 bunch of asparagus
1 cup cherry tomatoes, sliced in half
1 and ½ cups crumbled feta cheese
1 and ½ teaspoons dried thyme leaves
Juice of 2 lemons
Sea salt and freshly-ground black pepper, to taste (I like to go heavy on the pepper for this recipe)
2-3 tablespoons olive oil drizzle, plus 1 teaspoon for cooking the asparagus

Steps:

  • Cook orzo according to the package. Drain and set aside.
  • Chop the asparagus stalks into thirds. Heat one teaspoon olive oil in a large skillet and cook the asparagus over medium heat until cooked but still crisp, about 3-4 minutes.
  • Add the orzo and asparagus to a large bowl. Add the tomatoes, crumbled feta, thyme and lemon juice. Toss all the ingredients together. Season with salt and pepper and drizzle with olive oil.
  • Serve hot, warm, or cold. It's good at any temp! Oh yeah, and Happy Fourth of July. ???? ????

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