Orzo Salad With Mustard Greens And Dried Cherries Recipes

ORZO SALAD

Steps:

• SALAD: Cook pasta according to package directions and drain. Spread pasta on a large cookie sheet. Drizzle pasta with 3 tablespoons olive oil, toss and spread out; set aside to cool.
• When the orzo is cool, transfer to a large serving bowl, add torn arugula and basil, dried cherries, and toasted pine nuts.
• LEMON VINAIGRETTE: In a small bowl whisk together 1/4 cup olive oil, lemon juice, salt and pepper, pour over pasta and toss together. Add crumbled feta and gently toss again to combine. Chill until ready to serve. Best if eaten the same day prepared.

ORZO PASTA SALAD WITH DRIED CRANBERRIES

Steps:

• Bring water, orzo, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until orzo is tender, 20 to 25 minutes.
• Rinse orzo under cold water and scrape into a large bowl. Let cool for 20 minutes.
• Stir in green onions, celery, cranberries, lemon juice, sesame oil, vinegar, olive oil, and cayenne pepper. Let stand at room temperature until flavors blend, about 1 hour. Stir in pecans and cilantro before serving.

TRI-COLORE ORZO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
• Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

ORZO AND ARUGULA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
• Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

GREEK ORZO SALAD

Steps:

• Prepare the Dressing First
• For the dressing in a small bowl add the olive oil, white wine vinegar, lemon juice, finely diced parsley and a pinch of salt & pepper and whisk together well. Set aside
• Half fill a large saucepan with water, add a teaspoon of salt and set to a medium heat to begin to boil
• Add to the boiling water dried orzo pasta and cook for 8 minutes, until al dente
• Once the pasta is cooked, drain and set aside for no more than 5 minutes to cool.
• While the pasta is cooking prepare the vegetables, if you are going to soak the red onion slice this first.
• Rinse all of the vegetables before preparing
• Slice the red onion in half, and slice off the tough ends and discard. Slice across the red onion to make small slices (1/4 cm) to make semi circles.
• If you wish to reduce the strong flavours soak the sliced red onion in a small cup of tepid water for 8-10 minutes, drain and pat dry before using in the salad.
• Slice the Cherry tomatoes in half and set aside.
• Slice off the ends of the cucumber and discard, and then slice the cucumber lengthways in half.
• Using a small teaspoon remove the seeds by dragging the teaspoon the length of the cucumber.
• Then slice the cucumber into 1/2 cm slices and set aside
• Slice the 4 sides off the green capsicum, ensuring there are no seeds or white seams and slice into 1/2 cm slices and set aside
• Measure out the pitted black & Kalamata olives and slice into 3rds and set aside,
• Once the Orzo is cooked and has cooled for 5 minutes prepare the salad in a large mixing bowl.
• Add the orzo, it may appear to stick together, gently use a fork to loosen it but it comes right once the dressing is added.
• Add to the orzo the cherry tomatoes, cucumber, drained red onion, capsicum, and the olives.
• Mix well with a large wooden spoon or clean hands
• Add to this the dressing and stir well again.
• This is best stored overnight covered in the refrigerator before serving to allow the dressing to infuse the pasta.
• When you are ready to serve the salad, crumble over half the feta cheese and stir carefully to combine.
• Then spoon the salad into a large salad serving bowl and crumble over the remaining feta. You may wish to garnish this with small mint leaves or a dusting of finely diced parsley.
• Serve this salad cold. It will last for 3-4 days if stored properly in the fridge.
• Enjoy!

ORZO SALAD WITH MUSTARD GREENS AND DRIED CHERRIES

Steps:

• Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer.
• Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork.
• Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.