Best Orzo Salad With Roasted Carrots And Dill Recipes

Corn and Zucchini Orzo Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

Orzo Salad With Roasted Carrots, Currants, and Pine Nuts image

Provided by TishT

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup orzo pasta (or any small pasta shape)
1/2 teaspoon turmeric
4 carrots, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 cup currants
1/2 cup pine nuts, toasted
3 tablespoons fresh coriander, chopped
1/4 cup virgin olive oil
2 tablespoons spiced vinegar
salt and pepper

Steps:

Cook orzo in plenty of boiling water with 1/2 tsp tumeric added for 8-10 minutes or al dente.
Drain and set aside to cool.
Preheat oven to 350F.
Cut carrots in half lengthwise then slice on the diagonal into 1/2" thick pieces.
Place in a roasting pan, drizzle with a little oil,sprinkle with spices and toss to coat evenly.
Roast for 30 minutes, remove and allow to cool.
Mix orzo,carrots,currants,pinenuts,c8i and vinegar together well.
Season to taste with salt and pepper.
Serve hot as an accompaniment or cold as a salad.

Orzo Salad with Roasted Carrots and Dill image

Yield serves 8 to 10

Number Of Ingredients 9

3 pounds carrots (about 4 bunches)
4 garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
Coarse salt
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, white and light-green parts, roughly chopped
1/2 cup loosely packed fresh dill, roughly chopped
Freshly ground pepper

Steps:

Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.
Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.
Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.