Best Coastal Living Confetti Orzo Salad Recipes

COASTAL LIVING CONFETTI ORZO SALAD

Coastal Living Confetti Orzo Salad image

Make and share this Coastal Living Confetti Orzo Salad recipe from Food.com.

Provided by carolinajen4

Categories Peppers

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups uncooked orzo pasta
1 carrot, chopped
1 1/4 cups bell peppers (red, green, yellow, or orange)
1/2 cup cucumber, peeled, seeded, and chopped
1/4 cup thinly sliced green onion
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 teaspoon lemon rind, grated
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
2 garlic cloves, minced
1/3 cup olive oil

Steps:

Cook orzo according to package directions; drain. Rinse with cold water; drain.
Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil.
Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.

Nutrition Facts : Calories 282.1, Fat 12.8, SaturatedFat 1.8, Sodium 303.7, Carbohydrate 36.3, Fiber 2.6, Sugar 2.7, Protein 6.2

ORZO PASTA SALAD WITH GRILLED CONFETTI VEGETABLES AND FETA

Orzo Pasta Salad With Grilled Confetti Vegetables and Feta image

Orzo pasta salad with zucchini, yellow pepper, corn, cherry tomatoes, pine nuts, feta and a delicious dressing flavored with lemon and oregano. Perfect summer dish. From Today's Parent Magazine.

Provided by FrVanilla

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 cups orzo pasta or 3 cups bow tie pasta
2 teaspoons olive oil
1/2 cup olive oil
1 teaspoon dried oregano leaves
3 tablespoons lemon juice
1 tablespoon lemon peel
2 teaspoons salt
1/2 teaspoon pepper
2 small zucchini, sliced lengthwise into 1/2-inch (1 cm)
2 yellow peppers, quartered
3 large ears of corn, husked and wrapped in tinfoil
1 cup cherry tomatoes, sliced in half lengthwise
1 1/2 cups feta cheese, crumbled
1/2 cup toasted pine nuts
1/2 cup basil leaves, torn

Steps:

In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.

CONFETTI ORZO SALAD

Confetti Orzo Salad image

This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.

Provided by dicentra

Categories Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups orzo pasta (or other small pasta shape)
1/3 cup olive oil (I use a lot less)
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 carrot, diced finely
1 1/4 cups bell peppers (red, green and yellow)
1/4 cup red onion, diced (about 1/2 small onion)
1/4 cup fresh parsley, finely chopped

Steps:

Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
Toss all of the ingredients together. Serve hot or cold.

Nutrition Facts : Calories 417.5, Fat 19.1, SaturatedFat 2.7, Sodium 309.5, Carbohydrate 53, Fiber 3.6, Sugar 4.3, Protein 9.1

CONFETTI ORZO SALAD

Confetti Orzo Salad image

This is a dish that is always a hit anywhere I take it. I always serve it cold. I believe it's from the 365 pasta recipes cookbook but it has changed over time to the recipe I have here. If you don't have orzo on hand you can use any small shaped pasta instead. Enjoy! :)

Provided by Pam Snyder

Categories Pasta Sides

Time 20m

Number Of Ingredients 11

Ingredients

1 1/2 c orzo pasta
1/3 c olive oil, extra virgin ( i use less for my taste)
3 Tbsp lemon juice, fresh squeezed
1/2 tsp lemon zest
1/2 tsp salt
1/8 tsp black pepper
1 clove garlic, minced
1 medium carrot, diced finely
1 1/4 c bell peppers (red, green and yellow), diced
1/2 small red onion, diced (about 1/4 cup)
1/4 c fresh parsley, finely chopped

Steps:

1. Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
2. Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
3. Toss all of the ingredients together. Serve hot or cold.

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