In a world of culinary wonders, embark on a vibrant journey with Rainbow Orzo Salad, a dish that captivates the senses with its colorful medley of flavors and textures. This delightful salad showcases the versatility of orzo pasta, cooked to al dente perfection and tossed with a symphony of fresh, crisp vegetables. From the sweetness of cherry tomatoes and bell peppers to the earthy notes of zucchini and asparagus, each ingredient brings a unique charm to the palate. A zesty lemon-herb dressing ties all the elements together, adding a refreshing burst of tang and brightness. This recipe is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Prepare to be enchanted by the Rainbow Orzo Salad, a culinary masterpiece that promises to elevate any occasion, from casual gatherings to special celebrations.
Beyond the classic Rainbow Orzo Salad, this article unveils a treasure trove of additional recipes that explore the diverse possibilities of orzo pasta. Indulge in the creamy delight of Orzo with Creamy Smoked Salmon Sauce, a dish that combines the richness of smoked salmon with a velvety sauce, creating a harmonious blend of flavors. For a hearty and satisfying meal, try the Orzo with Sausage and Kale, a hearty combination of orzo, sausage, and kale, offering a symphony of textures and flavors. If you're craving a taste of the Mediterranean, the Orzo with Sun-Dried Tomatoes and Feta is a delightful choice, capturing the essence of the region with its vibrant sun-dried tomatoes, tangy feta cheese, and aromatic herbs. And for a light and refreshing option, the Orzo Salad with Lemon and Herbs is a perfect pick, offering a burst of zesty flavors that will invigorate your senses.
ORZO SALAD
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Provided by Jeanine Donofrio
Categories Main dish or side dish Salad
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
- Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
RAINBOW ORZO SALAD
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
Provided by Jeanine Donofrio
Categories Salad, side dish, main dish
Time 27m
Yield 4 as a side
Number Of Ingredients 20
Steps:
- In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
- Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
- Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
- Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
ORZO AND WILD RICE SALAD
This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.
Provided by CWillemin
Categories Salad Pasta Salad
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
- Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
- Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.
Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
Tips:
- Use a variety of colorful vegetables to make your salad visually appealing. Some good options include red bell peppers, yellow squash, zucchini, and purple cabbage.
- Cook the orzo according to the package directions. Be sure to drain and rinse it well before adding it to the salad.
- For a creamy dressing, use a combination of mayonnaise, sour cream, and Greek yogurt. You can also add some Dijon mustard, lemon juice, and fresh herbs to taste.
- If you're making the salad ahead of time, be sure to store it in the refrigerator. It will keep for up to 3 days.
- Serve the salad chilled or at room temperature. It's a great side dish for grilled chicken, fish, or steak.
Conclusion:
Rainbow orzo salad is a delicious and healthy dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own preferences. So next time you're looking for a refreshing and colorful salad, give this recipe a try.
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