Best Light And Refreshing Sesame Orzo Salad Recipes

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

REFRESHING SUMMER ORZO SALAD

Steps:

• Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
• While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
• Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

SESAME ORZO SALAD

Steps:

• Cook orzo pasta according to package directions. Strain and run orzo under cool water. Transfer to a large mixing bowl. Stir ingredients for salad dressing together in a small bowl. Add kale, carrots, edamame, green onion, cilantro, and mint to the bowl with orzo and pour dressing on top. Stir well to combine and top with almonds. Serve chilled.

LIGHT AND REFRESHING SESAME ORZO SALAD

Steps:

• Cook orzo pasta in boiling water for about 4 minutes.
• Rinse with cold water and drain.
• Place in a large bowl.
• In a liquid measuring cup with a spout, mix the dressing ingredients together.
• Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
• Add these to the bowl with the pasta.
• Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
• Add the dressing and mix again.
• Refrigerate several hours or overnight.
• Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
• Thinly slice the orange and then cut the slices in half.
• Stand these up around the edge of the bowl as a garnish.
• Serve cold or at room temperature.

REFRESHING SUMMERTIME SALAD

Steps:

• Combine the baby greens, mango, watermelon, mint, feta cheese, and minced onion in a mixing bowl. Whisk the vinegar, olive oil, and mango juice concentrate together in a small bowl, and pour over the salad. Toss gently to evenly coat.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.