Immerse yourself in a culinary journey with our delectable orzo salad recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a voyage of culinary exploration, where each recipe promises a unique symphony of ingredients, from the vibrant sweetness of corn and cherry tomatoes to the crisp crunch of green beans and the nutty flavor of toasted pine nuts. Our collection caters to diverse dietary preferences, offering both vegetarian and vegan options to ensure everyone can relish in the goodness of this versatile dish.
**Orzo Salad with Corn, Green Beans, and Tomatoes:** Dive into a refreshing medley of orzo pasta, sweet corn, crisp green beans, juicy tomatoes, and a zesty dressing that brings all the flavors together. This vegetarian delight is perfect for summer gatherings and potlucks.
**Vegan Orzo Salad:** Indulge in a plant-based rendition of the classic orzo salad, featuring hearty chickpeas, roasted red peppers, crunchy cucumbers, and a tangy lemon-tahini dressing. This vegan delight is packed with protein and bursting with Mediterranean flavors.
**Orzo Salad with Grilled Vegetables:** Elevate your salad game with grilled vegetables like zucchini, bell peppers, and mushrooms, adding smoky and charred flavors to the mix. Tossed in a light vinaigrette, this salad is a perfect accompaniment to grilled meats or fish.
**One-Pot Orzo Salad:** Embrace convenience with this one-pot orzo salad, where all the ingredients are cooked together in a single pot. Simply toss in orzo, vegetables, broth, and seasonings, and let the magic happen. It's a quick and easy meal that's perfect for busy weeknights.
**Lemon-Dill Orzo Salad:** Experience the freshness of lemon and dill in this vibrant orzo salad. With a zesty dressing made with lemon juice, olive oil, and fresh dill, this salad is light, tangy, and perfect for a summer lunch or light dinner.
MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
ORZO SALAD
Steps:
- To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
- To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
- Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
- Give the salad a stir, then taste and adjust the seasoning before serving, if need be.
ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES
Steps:
- Bring 2 qts. of water to a boil. Rinse green beans, trim off ends, and cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3-5 min. Drain and immerse in ice water until cold; drain well. Fill same pan with 3 qts. water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8-11 min. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each corn upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl,whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.
ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES
You can assemble this colorful salad up to dressing one day ahead; cover and chill. For a shortcut, you can use 3 cups of frozen corn kernels; thawed, instead of the fresh corn. Eileen's recipe.
Provided by LindaFF
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-6 quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
- Fill same pan with 3 quarts water and bring to boil over high heat. Add orzo and cook until barely tender, 8-11 minute Drain and rinse with cold water, drain well.
- Husk corn, Hold each ear upright, cut off kernels close to the cob.
- To make dressing; In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon and salt and pepper to taste.
- In a large, wide bowl, mix orzo with 1/2 Celsius of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both the salad and dressing until ready to serve.
- Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.
Nutrition Facts : Calories 397.4, Fat 15.1, SaturatedFat 2.1, Sodium 57.4, Carbohydrate 57.1, Fiber 5.3, Sugar 4, Protein 10.6
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
- Cook the orzo according to the package directions.
- Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
- Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
ORZO SALAD
Steps:
- Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.
- Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature.
ORZO WITH FETA, GREEN BEANS, AND TOMATOES
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
- Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
ORZO, CORN, GREEN BEAN & TOMATO SALAD
Nothing fancy here. Just a nice pasta and veggie salad. Awesome at a BBQ. Note* If you like spicy, add 1/2 tsp red pepper flakes before blending.
Provided by Michelle Bersani =^..^=
Categories Pasta Sides
Time 25m
Number Of Ingredients 10
Steps:
- 1. To make dressing: In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
- 2. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level.
- 3. Layer corn kernels, green beans, onions and tomatoes over pasta.
- 4. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
- 5. Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing (if needed) and salt and pepper to taste.
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
Tips:
- Use fresh, seasonal vegetables: This will ensure your salad is packed with flavor and nutrients.
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Add a variety of textures: This will make your salad more interesting to eat. Some good options include roasted nuts, grilled chicken, or crumbled cheese.
- Use a light dressing: You don't want to weigh down the salad with a heavy dressing. A simple vinaigrette or lemon-herb dressing is a good choice.
- Chill the salad before serving: This will help the flavors to meld and make the salad more refreshing.
Conclusion:
This orzo salad with corn, green beans, and tomatoes is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is packed with fresh vegetables and has a light, refreshing dressing. With a few simple tips, you can make sure your salad is perfect every time. So next time you are looking for a healthy and delicious side dish, give this orzo salad a try.
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