Best 6 Make Ahead Greek Orzo Salad Recipes

ORZO PASTA SALAD

Steps:

• Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
• In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
• Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn't burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
• Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
• Taste and season with additional lemon juice or salt and pepper to taste.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

MAKE AHEAD GREEK ORZO SALAD

Steps:

• Prepare salad dressing.
• Roll the basil and mint into a cigar like roll and slice thin as you can.
• Dice the red onion.
• Cook the orzo until it is al dente, about 9 minutes and drain.
• While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
• Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
• Let it sit for a couple of hours, or even better over night.
• Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
• Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

GREEK ORZO SALAD

Steps:

• Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
• Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
• Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.

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

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.