Best 2 Cold Orzo Salad Recipes

COLD ORZO SALAD

Cold Orzo Salad image

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

Provided by STK FD WIFE

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup red onion
1/2 cup grape tomatoes
1/4 cup fresh basil leaf
feta cheese
1/2 cup frozen peas, thawed
1/2 cup pine nuts
1 tablespoon lemon zest
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 dash salt

Steps:

Cook orzo according to package directions.
Drain and transfer to a large bowl. Add salt, pepper and garlic powder.
In seperate bowl measure out vinegar and olive oil.
Chop onion.
Slice basil.
Zest lemon.
Add to orzo - red onion, tomatoes, peas, feta cheese, pine nuts, lemon zest and basil.
Toss to combine.
Stir on vinegar/oil mixture.
Season, to taste, with salt and black pepper.

Nutrition Facts : Calories 408.6, Fat 19.3, SaturatedFat 1.9, Sodium 64.5, Carbohydrate 49.6, Fiber 3.8, Sugar 3.1, Protein 11

COLD WILD RICE & ORZO SALAD

Cold Wild Rice & Orzo Salad image

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

Provided by Chuck Steak

Categories Rice

Time 40m

Yield 6 cups

Number Of Ingredients 18

Ingredients

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

Steps:

I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
Let cool or chill in the fridge.
Cook orzo according to package directions and drain with cold water.
Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
Salad is best if chilled for at least an hour or two before serving to blend flavors.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your orzo salad. Look for ripe tomatoes, crisp cucumbers, and tender herbs.
Cook the orzo al dente: Orzo should be cooked until it is tender but still has a slight bite to it. Overcooked orzo will be mushy and unpleasant.
Let the orzo cool completely: Before you add the other ingredients, let the orzo cool completely. This will help to prevent the salad from becoming watery.
Use a light dressing: A light dressing will allow the flavors of the other ingredients to shine through. A simple vinaigrette or lemon-herb dressing is a good option.
Add some fresh herbs: Fresh herbs, such as basil, parsley, or mint, will brighten up the flavors of your salad. Add them just before serving for the best flavor.

Conclusion:

Cold orzo salad is a refreshing, flavorful dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious cold orzo salad that everyone will love.

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