Best Orzo Salad With Basil Sherry Vinaigrette Recipes

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 13

Ingredients

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

Steps:

Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

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

ORZO SALAD WITH BASIL-SHERRY VINAIGRETTE

Orzo Salad With Basil-Sherry Vinaigrette image

It may not be summer here yet but it certainly feels like it w/ temperatures in the upper 80s already. I've not tried this recipe YET but it sounds delicious and I love salads in warmer weather. Posting so I can find this recipe from Paulette Mitchell; prep time is a guess-timate and does not include time to allow salad to cool or to chill in the frig.

Provided by Impera_Magna

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons sweet cream sherry
1 tablespoon fresh lemon juice
1/4 cup minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced shallots (see Tip)
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1 ear sweet corn or 1 cup frozen corn
3/4 cup orzo pasta, riso or 3/4 cup rosamarina pasta
2 plum tomatoes, cut into 1/2-inch cubes
salt & freshly ground black pepper
4 leaves butter lettuce or 4 leaves other soft-leafed lettuce
1 small fresh basil sprig (to garnish)

Steps:

To make Basil-Sherry Vinaigrette:.
Whisk together the oil, sherry, and lemon juice in a small bowl.
Stir in the remaining ingredients.
Taste and adjust the seasoning.
Refrigerate in a covered container for up to 4 days.
Whisk or shake before serving.
To make the orzo salad:.
Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.