Orzo Salad With Feta Olives And Bell Peppers Recipes

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MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 13

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

Steps:

  • Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
  • In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
  • Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
  • Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
  • Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving

ORZO SALAD WITH FETA, OLIVES AND PEPPERS



Orzo Salad with Feta, Olives and Peppers image

Categories     Salad

Number Of Ingredients 14

12 oz orzo
2 T plus 1/2 cup olive oil
1 1/2 cups crumbled feta
1 chopped yellow pepper
1 chopped red pepper
3/4 cup pitted Kalamata olives, sliced into halves or quarters
4 green onions, chopped
2 T drained capers
3 T lemon juice
1 T white vinegar
1 T minced garlic
1 1/2 tsp dried oregano
1 tsp Dijon mustard
1 tsp ground cumin

Steps:

  • Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl. Toss with 2 T olive oil. Add crumbled feta, peppers, olives, green onions, and capers.
  • Combine lemon juice, vinegar, garlic, oregano, mustard and cumin n a small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season to taste with salt and pepper.
  • Add dressing to orzo mixture and toss to blend. Cover and refrigerate.

ORZO SALAD WITH PEPPERS AND FETA



Orzo Salad With Peppers and Feta image

Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.

Provided by Kay Chun

Categories     dinner, easy, lunch, pastas, salads and dressings, main course, side dish

Time 30m

Yield 4 to 6 servings (about 10 cups)

Number Of Ingredients 11

1 pound orzo
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
3 large or 4 medium red, yellow or orange bell peppers (about 1 1/4 pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)
1 fresh thyme sprig
1 tablespoon minced garlic
1 medium tomato, diced into 1/2-inch pieces
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil, plus more for garnish
4 ounces feta cheese, thinly sliced or crumbled

Steps:

  • Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
  • Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
  • Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA



Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta image

Make and share this Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta recipe from Food.com.

Provided by drhousespcatcher

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
kosher salt
1 1/2 cups dry orzo pasta
2 tablespoons extra virgin olive oil
1/2 cup kalamata olive, pitted and halved
1/2 cup diced scallion
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
1/3 cup lemon vinaigrette
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup fresh lemon juice
1 teaspoon honey
1 tablespoon lemon zest, freshly grated
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil

Steps:

  • SALAD.
  • Preheat the oven to 350 degrees.
  • Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
  • Let cool, then coarsely chop and set aside.
  • Peel and core the cucumber and cut it into 1/2-inch cubes.
  • Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
  • Set aside.
  • Fill a large saucepan two-thirds full of water.
  • Add a pinch of salt and bring to a boil.
  • Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
  • Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
  • Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
  • Toss with the olive oil to keep the pasta from sticking together.
  • Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
  • Drizzle in the Lemon Vinaigrette and toss well.
  • Season to taste with salt and pepper.
  • Cover and store in the refrigerator for up to 2 days.
  • LEMON VINAIGRETTE yield: 1 1/4 cups.
  • Combine all the ingredients except the olive oil in a medium bowl.
  • Mix well with a whisk.
  • Add the oil in a slow stream, whisking as you pour.
  • Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 1038.5, Fat 79.5, SaturatedFat 15.8, Cholesterol 41.7, Sodium 1160.1, Carbohydrate 66.8, Fiber 6.9, Sugar 8.7, Protein 21.4

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