Best Ginas Orzo Salad Recipes

Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 15

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
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

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

Crispy Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons jarred green olive tapenade
2 teaspoons white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
1 to 2 hearts of romaine lettuce, sliced thin
2 roasted red peppers, sliced into thin strips
1 bulb fennel, shaved thin
One 6-ounce combo package of provolone and genoa salami, sliced thin
1/2 cup olive oil
1/2 cup par-cooked orzo pasta (see Cook's Note)
1/4 teaspoon kosher salt

Steps:

For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.