Best Spring Vegetable Orzo Pasta Salad Recipes

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

ORZO VEGETABLE SALAD

Steps:

• Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

GRILLED VEGETABLE ORZO PASTA SALAD

Steps:

• Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
• Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
• Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
• Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
• Toss with the remaining olive oil and vinegar and top with chopped basil.

SPRING VEGETABLE ORZO PASTA SALAD

Steps:

• Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
• In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
• In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

QUICK AND EASY SPRING VEGETABLE ORZO

Steps:

• Melt butter in a large heavy saucepan.
• Sauté onions and mushrooms until tender but not browned.
• Add orzo and stir to coat.
• Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
• Remove from heat, stir in Parmesan and cover.
• Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.