Sweet Million Cherry Tomato Orzo Salad Recipes

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

SWEET AND TANGY ORZO SALAD

Steps:

• For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat.
• Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve.
• Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life.

ORZO SALAD WITH CHICKPEAS & CHERRY TOMATOES

Steps:

• Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
• Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
• In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
• Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
• Season to taste with kosher salt and fresh ground pepper.
• Great when served at room temperature, but also refreshing served chilled.