Summerorzofetapastasalad Recipes

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SUMMER ORZO PASTA SALAD



Summer Orzo Pasta Salad image

Summer Orzo Pasta Salad is a great addition to any summer get together! This salad mixes together orzo pasta, chickpeas, feta cheese, crisp summer vegetables, fresh herbs and is topped with a light vinaigrette. Your guests are sure to love this one!

Provided by Julia

Categories     Salads

Time 35m

Number Of Ingredients 15

1/3 cup red wine vinegar
1 lemons, juiced
1 teaspoon honey
1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
8 ounces orzo pasta {try whole wheat for a healthier version}, cooked according to package
1/2 english cucumber, diced
1/2 cup crumbled feta cheese
1 - 15-ounce can garbanzo beans {chickpeas}, drained and rinsed
2 cups cherry tomatoes, halved
1/2 small red onion, chopped {about 2/3 cup}
1/2 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped

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.

SUMMER ORZO



Summer Orzo image

I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

REFRESHING SUMMER ORZO SALAD



Refreshing Summer Orzo Salad image

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories     Salad     Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 14

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Steps:

  • Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  • Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

SUMMER ORZO SALAD



Summer Orzo Salad image

Make and share this Summer Orzo Salad recipe from Food.com.

Provided by threeovens

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces orzo pasta
2 tomatoes, chopped
1/2 cup capers
1 (15 ounce) can cannellini beans, drained and rinsed
1 1/2 cups kalamata olives, chopped
1 (12 ounce) jar roasted red peppers, chopped
1 1/2 cups sun-dried tomatoes, chopped
fresh basil
1/2 cup olive oil (to taste)
1/2 cup vinegar (to taste)

Steps:

  • Cook orzo according to package directions.
  • Meanwhile, combine remaining ingredients in a large bowl and toss well.
  • Drain orzo; add to bowl and stir well.
  • Serve at room temperature.

Nutrition Facts : Calories 477.6, Fat 17.8, SaturatedFat 2.5, Sodium 1277.1, Carbohydrate 66.4, Fiber 8.4, Sugar 5.9, Protein 15.1

SUMMER ORZO FETA PASTA SALAD



Summer Orzo Feta Pasta Salad image

Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 5-6 serving(s)

Number Of Ingredients 13

3 1/4 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed
4 green onions, chopped (can use red onions, chopped)
2 cups feta cheese (crumbled into big chunks)
1 cup olive (sliced, and use black olives)
1/4 cup olive oil
1 lemon, juice of
2 teaspoons dried oregano (or to taste, can also use 1-2 tablespoons chopped fresh oregano)
1/4 cup chopped fresh parsley
1 teaspoon minced fresh garlic (or to taste)
1 -2 teaspoon sugar (optional)
1 cup mayonnaise
salt and pepper

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.

Nutrition Facts : Calories 885.7, Fat 43.9, SaturatedFat 13.5, Cholesterol 65.6, Sodium 1248.1, Carbohydrate 100, Fiber 5.1, Sugar 8.3, Protein 24

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