Summer Orzo Feta Pasta Salad Recipes

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SUMMER ORZO PASTA SALAD

Steps:

• Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
• In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
• In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
• Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.

ORZO AND TOMATO SALAD WITH FETA CHEESE

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.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

SUMMER ORZO SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
• To speed things up while your noodles cook, chop your veggies and make the dressing.
• For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
• Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
• This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
• See notes below for more tasty veggie options to mix and match as well as make ahead tips.

SUMMER ORZO SALAD

Steps:

• Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
• Add green pepper, capers, garlic and olives to pasta and toss.
• Add tomatoes and feta chesse and toss.
• Refrigerate before serving.
• ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).

SUMMER ORZO FETA PASTA SALAD

Steps:

• In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
• Mix in mayonnaise, adding in more to taste.
• Cover and chill for a minimum of 2 hours.

SUMMER ORZO SALAD WITH ASPARAGUS, CHERRY TOMATOES AND FETA

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. ???? ????

ORZO, FETA AND PEPPER SALAD

Steps:

• Put the onion in a bowl, season really well and toss with the vinegar and 3 tbsp oil. Leave to marinate and soften.
• Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion and dressing then gently mix through the rest of the ingredients.