Does anyone have a good recipe for orzo salad?

Answer 1

Hello there SOMBA! :)Orzo salad is my family's favorite one! This is the recipe I use to please my guests and family..it will work for you too, Im sure abt it.. Enjoy!!:


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


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.


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
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

Answer 2

This is pretty good!
CHICKEN ORZO SALAD
Submitted by: Barbara Breitsameter
1 1/2 cups uncooked orzo pasta
1/3 cup olive oil
1/4 cup orange juice
1 1/2 tablespoons vinegar
3/4 teaspoon salt
1 teaspoon grated orange zest
4 cups chopped cooked chicken breast
1 cantaloupe, cut into bite-size pieces
1 cup red seedless grapes, halved
1 cup low-fat mayonnaise
3/4 cup cashew halves
1 head lettuce leaves, for lining salad bowls
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.

Answer 3

Whole Foods Market makes one of the best but they never put zucchini in it like their own recipe calls for so you might want to consider that if you don't care for zucchini :)

Minted Orzo and Zucchini Salad
Serves 4–6
1 cup dried orzo pasta
2 large zucchini, cut into long 1/2"-thick diagonal slices
1 TB extra virgin olive oil
sea salt and fresh ground black pepper
6 oz Feta cheese, cubed
2 ripe tomatoes, chopped
1/2 cup pitted Kalamata olives
Dressing

2/3 cup extra virgin olive oil
5 TB fresh-squeezed lemon juice
1 small clove garlic, minced
2 TB chopped fresh mint
sea salt and fresh ground black pepper
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1–2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4–6 minutes per side. Let cool and cut into bite-sized pieces. Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.

Answer 4

Greek Orzo Salad
Submitted by: Patrice

Photo by: CARRIANNE22 "A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one."
Original recipe yield: 6 servings.
Prep Time:1 Hour 10 MinutesCook Time:10 MinutesReady In:1 Hour 20 MinutesServings:6 (change)

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INGREDIENTS:
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

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DIRECTIONS:
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.

Answer 5

yes u first need a orzo then a salad and mix

Answer 6

go to allrecipes.com

Answer 7

try cooks.com