Best Orzo Salad With Chickpeas Cherry Tomatoes Recipes

Orzo Salad image

Provided by Jeanine Donofrio

Number Of Ingredients 14

1½ cups dry orzo pasta
1 recipe Greek Salad Dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon oregano
¼ teaspoon sea salt
2 Persian cucumbers (halved vertically, and sliced ¼-inch thick)
2 cups halved cherry tomatoes
1 cup cooked chickpeas (drained, and rinsed)
4 ounces feta cheese (cut into ¼-inch cubes)
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives
1 cup fresh basil and/or mint leaves
Freshly ground black pepper

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.

Orzo Salad with Chickpeas & Cherry Tomatoes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

2 cups orzo
1 15-ounce can garbanzo beans, drained
2 cups cherry tomatoes (halved)
3/4 cup finely chopped sweet onion (like Walla Walla)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor.
Throw the orzo into a large bowl with the tomatoes, onion, drained garbanzo beans, basil, and mint.
In a small bowl, make the vinaigrette: Whisk together the vinegar, lemon juice, honey, salt, and olive oil.
Pour the vinaigrette over the orzo, veggies, and herbs, and toss gently until well incorporated.
Season to taste with kosher salt and fresh ground pepper.
Great when served at room temperature, but also refreshing served chilled.

Orzo with Cherry Tomatoes, Feta and Mint image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 pound orzo
1/2 cup extra-virgin olive oil
1 medium shallot, finely chopped
1 clove garlic, peeled and smashed
2 pints cherry tomatoes, quartered
1 cup crumbled feta
1 cup arugula
1/2 cup chopped fresh mint
3 tablespoons white balsamic vinegar
1 1/4 teaspoons kosher salt, plus for the pasta water
1/4 teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.