Orzo With Arugula Peas And Tomatoes Recipes

ORZO AND ARUGULA SALAD

Orzo and Arugula Salad image

Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.

Provided by ccb1122

Categories Salad Pasta Salad

Time 30m

Yield 8

Number Of Ingredients 19

Ingredients

1 (16 ounce) package whole-wheat orzo pasta
1 bunch green onions, sliced
1 cup frozen corn
1 cup dried cranberries
1 red bell pepper, diced
1 cup sliced almonds
2 teaspoons dried basil
1 cup arugula
½ cup shredded Parmesan cheese
salt and ground black pepper to taste
⅓ cup white balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon dried basil
½ cup canola oil
½ cup olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 4.4 mg, Fat 36.5 g, Fiber 6.2 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 181.1 mg, Sugar 14.9 g

ORZO WITH TOMATOES AND ARUGULA

Orzo With Tomatoes and Arugula image

This is a Rachel Ray recipe we used to make at Cook Night. Serving size approximate. Prep time includes cooling period (use fridge).

Provided by PDX CakeGirl

Categories < 4 Hours

Time 1h10m

Yield 1 1/2 cup, 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup orzo pasta
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon balsamic vinegar
1 small tomatoes, seeded and diced
1/2 cup arugula, chiffonade cut
1 tablespoon basil, chiffonade cut
1 tablespoon toasted pine nuts
salt
pepper

Steps:

Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
Stir in veggies, herbs, and pine nuts.
Add additional vinegar and salt and pepper to taste.

Nutrition Facts : Calories 291.9, Fat 13.4, SaturatedFat 1.5, Sodium 9.8, Carbohydrate 36.5, Fiber 3, Sugar 3.6, Protein 7.8

ORZO WITH FETA AND ARUGULA

Orzo with Feta and Arugula image

In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup uncooked orzo pasta
6 cups fresh arugula
1/2 cup crumbled feta cheese
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or dried cranberries
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges, optional

Steps:

Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.

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

Ingredients

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.

ORZO WITH TOMATOES AND ARUGULA

Orzo with Tomatoes and Arugula image

Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Soy Free No Sugar Added Kosher

Yield Makes 1 serving

Number Of Ingredients 7

Ingredients

1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts, lightly toasted (optional)

Steps:

Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.

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