Best 2 Toasted Orzo Salad Recipes

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**Title: Tantalizing Toasted Orzo Salad: A Symphony of Flavors and Textures**

Prepare to embark on a culinary journey with our toasted orzo salad, a delightful dish that tantalizes the taste buds with its unique blend of flavors and textures. This versatile salad showcases the nutty flavor of toasted orzo, perfectly complemented by a medley of vibrant vegetables, herbs, and a tangy dressing. Indulge in three captivating variations: the classic Greek-inspired salad, a refreshing Mediterranean version, and a vibrant Mexican-inspired fiesta. Each recipe promises a burst of freshness and a harmonious balance of flavors, making this salad a perfect side dish or a delightful main course for vegetarians and meat-lovers alike.

Let's cook with our recipes!

TOASTED ORZO SALAD



Toasted Orzo Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 cups orzo
Kosher salt
One 3-inch strip lemon zest
1 cup quartered grape tomatoes, optional
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup chopped fresh parsley leaves
2 tablespoons small capers, rinsed and drained
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
  • 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

Steps:

  • To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
  • To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
  • Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
  • Let the vegetables cool.
  • Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
  • While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
  • In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
  • Add enough stock to cover the couscous by one inch.
  • Bring to a boil. Cook about 10 minutes until al dente.
  • Drain couscous and let cool to room temperature.
  • Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the salad will taste. Look for fresh, flavorful vegetables and herbs, and good-quality orzo.
  • Toast the orzo before cooking it: This adds a nutty flavor and a slightly chewy texture to the orzo.
  • Don't overcook the orzo: It should be cooked al dente, with a slight bite to it.
  • Let the salad cool completely before dressing it: This will help the orzo to absorb the dressing better.
  • Use a light, flavorful dressing: A simple vinaigrette or lemon-herb dressing is a good choice.
  • Add plenty of fresh herbs: Herbs add flavor and freshness to the salad. Some good choices include basil, parsley, cilantro, and mint.
  • Serve the salad immediately: Orzo salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Toasted orzo salad is a delicious, versatile dish that can be enjoyed as a main course or a side dish. It's perfect for picnics, potlucks, and summer gatherings. With so many variations to choose from, there's sure to be a toasted orzo salad that everyone will love.

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