Best 6 Orzo Salad With Fragrant Sesame Dressing Recipes

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Escape the mundane and embark on a culinary journey with this enticing Orzo Salad dressed in a symphony of fragrant sesame flavors. This vibrant medley of textures and tastes is a feast for the senses and a delightful dance on the palate. Each element in this salad plays a harmonious role, from the plump and tender orzo pasta, cooked to al dente perfection, to the crisp crunch of colorful vegetables like bell peppers, cucumbers, and radishes. The addition of tangy feta cheese, salty Kalamata olives, and aromatic herbs like dill and parsley creates a flavor profile that is both refreshing and satisfying. But the true star of this dish is the tantalizing sesame dressing, a delectable fusion of East and West. With its rich, nutty flavor and hint of sweetness, this dressing elevates the salad to an unforgettable culinary experience. So, prepare to indulge in the vibrant flavors of this Orzo Salad adorned with a Fragrant Sesame Dressing. Let your taste buds embark on a delightful journey, and savor every bite of this culinary symphony.

**Additional Recipes Featured in the Article:**

- **Orzo Salad with Roasted Vegetables:** Discover a symphony of roasted vegetables mingling harmoniously with tender orzo pasta, enveloped in a light and flavorful dressing.

- **Mediterranean Orzo Salad:** Embark on a culinary voyage to the Mediterranean with this enticing salad, where succulent orzo pasta meets fresh vegetables, tangy feta cheese, and the vibrant flavors of sun-kissed herbs.

- **Lemon-Herb Orzo Salad:** Experience the refreshing and zesty flavors of this delightful salad, where orzo pasta joins forces with a medley of herbs, tangy lemon, and a touch of garlic for a truly invigorating experience.

- **Orzo Pasta Salad with Feta and Spinach:** Indulge in a delightful symphony of textures and flavors as orzo pasta, creamy feta cheese, tender spinach, and a drizzle of olive oil come together in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

ORZO SALAD



Orzo Salad image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 cups

Number Of Ingredients 17

2 teaspoons lemon zest (1 lemon)
6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 3/4 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup pitted and halved Kalamata olives
1 cup roughly chopped walnuts
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
3 tablespoon kosher salt
1 pound dried orzo
6 ounces brine-packed Greek feta, crumbled (optional)

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



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

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

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

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



Orzo Salad image

Provided by Mary Nolan

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 11

1 cup whole-wheat orzo pasta
3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups)
2 tablespoons fresh lime juice
1 avocado, diced
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 pint grape tomatoes, halved
1/4 cup chopped flat leaf parsley

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.

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 ounces orzo pasta
One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping
3 tablespoons minced fresh parsley, plus more for topping
1 red onion, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
  • For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
  • Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
  • Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

ORZO SALAD WITH SESAME DRESSING



Orzo Salad With Sesame Dressing image

Make and share this Orzo Salad With Sesame Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h8m

Yield 10 serving(s)

Number Of Ingredients 18

1 lb orzo pasta, uncooked
1 tablespoon sesame oil
4 carrots, cut into thin strips
2 cups raisins
1 cup sunflower seeds, toasted
2 tablespoons chopped fresh parsley
2 tablespoons sliced green onions
3/4 cup corn oil
1/2 cup rice vinegar
1/4 cup sesame oil
1 tablespoon salt
1 tablespoon sugar
2 tablespoons grated orange rind
1 teaspoon pepper
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon dry crushed red pepper

Steps:

  • To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
  • Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
  • In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
  • Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
  • Top with half the carrot strips, raisins, and sunflower kernels.
  • Repeat layers.
  • Drizzle 1 cup Sesame Dressing over the top.
  • Sprinkle the parsley and green onion evenly over the top.
  • Serve with the remaining Sesame Dressing.

Tips:

  • Use high-quality ingredients: Fresh vegetables, herbs, and a flavorful dressing will make all the difference in your orzo salad.
  • Cook the orzo al dente: You want the orzo to be tender but still have a slight bite to it.
  • Let the orzo salad chill for at least 30 minutes before serving: This will allow the flavors to meld and develop.
  • Garnish with fresh herbs: Fresh basil, parsley, or cilantro will add a pop of color and flavor to your salad.
  • Serve the orzo salad as a main course or a side dish: It's a versatile dish that can be enjoyed in many different ways.

Conclusion:

Orzo salad is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover vegetables and herbs, and it's also a healthy and satisfying meal. The fragrant sesame dressing in this recipe adds a unique and flavorful twist to the classic orzo salad. Give it a try the next time you're looking for a quick and easy meal.

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