Best Orzo And Vegetable Salad Recipes

ORZO AND GRILLED VEGETABLE SALAD

ORZO AND GRILLED VEGETABLE SALAD image

Categories Pasta Vegetable Side Vegetarian Grill/Barbecue

Yield Serves 6 as a main course

Number Of Ingredients 14

Ingredients

16oz Orzo
1 red pepper, chopped in 1 inch squares
1 medium red onion, roughly chopped
1 eggplant, cubed
1 zucchini or yellow summer squash, cubed
3/4 cup extra virgin olive oil
3/4 cup scallions, thinly sliced
3/4 cup basil chiffonade
1/2 cup mild feta cheese (the freshest possible), crumbled
salt and pepper
Vinaigrette:
1/2 cup lemon juice
3/4 cup extra virgin olive oil
salt and pepper

Steps:

Cook orzo according to instructions, drain and let cool. Toss chopped vegetables with olive oil and season with salt and pepper. Place in grill pan or on baking pan in 375 degree oven and cook until tender, stirring once or twice (about 15-20 minutes). While vegetables are cooking, make vinaigrette by whisking lemon juice, olive oil, salt and pepper to taste. When vegetables are done, let cool 5 minutes then toss with orzo and 3/4 of the vinaigrette. Mix well and let sit at room temperature for at least 15 minutes. Before serving, mix in basil, scallions, feta and the remaining vinaigrette. Season with salt and pepper, and serve.

ORZO AND VEGETABLE SALAD

Orzo and Vegetable Salad image

This Orzo and Vegetable Salad serves the same purpose as rice salad on a menu, and it's welcome wherever folks appreciate chilled deliciousness.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield 5 servings

Number Of Ingredients 9

Ingredients

1 cup orzo pasta, cooked, rinsed
1 cup frozen peas, thawed
1/2 cup chopped red peppers
4 green onions, sliced
1/4 cup HEINZ Apple Cider Vinegar
1/4 cup oil
1 tsp. GREY POUPON Dijon Mustard
1/2 tsp. dried basil leaves
1/8 tsp. ground black pepper

Steps:

Combine first 4 ingredients in large bowl.
Whisk remaining ingredients until blended. Add to pasta mixture; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

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