What can I add to orzo to make it a salad?

Answer 1

Oh, this is my favorite!

First make the vinaigrette. Juice of 2 lemons, grated lemon zest, about 1/3 cup olive oil, a spoonful of minced garlic, a pinch of salt and pepper, and a good pinch of dried oregano. Shake that together.

While you're boiling the orzo, chop up several handfuls of fresh spinach and toast some pine nuts. Drain and rinse a can of garbanzo beans.

Toss all that together with the drained orzo and top with crumbled feta.

You can also add whatever else you have on hand, like sun-dried tomatoes, shrimp, chopped green onions, anything!

Answer 2

You can use orzo in place of the rice here.

Greek-Style Picnic Salad
Serving Size : 10

For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

2 cups uncooked white rice
1 cup boiling water
3/4 cup sun-dried tomatoes, packed without oil
1 1/2 tablespoons olive oil, divided
8 cups bagged prewashed spinach (about 8 ounces)
2 garlic cloves, minced
2 cups (8 ounces) reduced-fat feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons pine nuts, toasted
10 lemon wedges (optional)

Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

10 servings (serving size: 1 cup)

Answer 3

Mediterranean Orzo Salad
Ingredients:
1 pound asparagus spears, trimmed
1 large red bell pepper, cut into 1-inch wedges
1 medium red onion, sliced into 1/2-inch wedges
1 tablespoon olive oil
2 garlic cloves, pressed
Salt and coarsely ground black pepper (optional)
3/4 cup uncooked orzo pasta
1 can (15 ounces) garbanzo beans, drained and rinsed
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted whole kalamata olives
1/4 cup snipped fresh parsley
1/4 cup prepared Greek vinaigrette dressing
Romaine lettuce leaves (optional)


Directions:
1.Preheat oven to 450°F. Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
2.Spread vegetables in a single layer on Large Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch pieces.
3.Meanwhile, prepare orzo according to package directions in Small (2-qt.) Saucepan; drain and rinse under cold running water in small Colander. Place orzo in Stainless (4-qt.) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
Yield: 4 servings

Nutrients per serving: Calories 460, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 55 g, Protein 16 g, Sodium 980 mg, Fiber 8 g

Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 3 fat (3 carb)

Cook’s Tips: Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them.

Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.

To trim asparagus, snap off and discard tough stem ends.

Italian dressing can be substituted for the Greek vinaigrette dressing, if desired.