Best Summer Orzo Recipes

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SUMMER ORZO SALAD



Summer Orzo Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup uncooked orzo pasta
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup Kalamata or cured black olives, pitted and chopped
1 cup diced cucumber
1 cup halved cherry or grape tomatoes
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 red onion, finely diced
6 ounces goat cheese, crumbled

Steps:

  • Preheat a grill to high heat.
  • Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
  • Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
  • When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

ORZO WITH SUMMER SQUASH AND PESTO



Orzo with Summer Squash and Pesto image

There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 4 to 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
2 teaspoons chopped fresh marjoram or mint
Salt and freshly ground pepper to taste
10 ounces (1 1/3 cups) orzo
1/3 cup basil or basil-mint pesto (1/2 batch)
Additional grated Parmesan or pecorino for serving

Steps:

  • Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
  • When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams

SUMMER ORZO



Summer Orzo image

I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Steps:

  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING



Summer Corn and Orzo Salad with Cucumber-Feta Dressing image

Categories     Salad     Pasta     Feta     Corn     Summer     Chive     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

1 3/4 cups crumbled feta cheese (about 8 ounces)
3 large cucumbers (about 2 1/2 pounds), peeled, seeded, cut into 1/2-inch pieces (about 4 1/2 cups)
1/4 cup olive oil
1 tablespoon water
1 1-pound box orzo (rice-shaped pasta; also called riso)
4 cups yellow corn kernels (cut from about 4 ears)
1/3 cup plus 2 tablespoons chopped fresh chives

Steps:

  • Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
  • Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE



Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette image

Provided by Sara Foster

Categories     Pasta     Vegetable     Picnic     Kid-Friendly     High Fiber     Graduation     Backyard BBQ     Dinner     Lunch     Mozzarella     Basil     Shrimp     Squash     Zucchini     Summer     Family Reunion     Grill     Grill/Barbecue     Healthy     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Servings: Makes 6 servings

Number Of Ingredients 11

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  • Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  • Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  • Garnish with basil sprigs and serve cold or at room temperature.

SUMMER ORZO SALAD



Summer Orzo Salad image

Flavorful, colorful dish that can be eaten as a main course or as a side.

Provided by Crooklyn

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 3h25m

Yield 8

Number Of Ingredients 8

2 cups uncooked orzo pasta
1 tomato, chopped
⅓ cup chopped onion
⅓ cup chopped bell pepper
⅓ cup chopped celery
1 teaspoon lemon-pepper seasoning (such as Mrs. Dash®)
⅓ cup Italian salad dressing or dressing of your choice
½ cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold running water.
  • Combine orzo, tomato, onion, bell pepper, celery, lemon-pepper seasoning, and salad dressing in a large bowl; mix well. Refrigerate for 1 hour. Mix in Parmesan cheese. Refrigerate for 2 more hours or overnight.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.3 g, Cholesterol 4.4 mg, Fat 5 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 304.1 mg, Sugar 4 g

CHORIZO, ORZO & SWEETCORN SUMMER STEW



Chorizo, orzo & sweetcorn summer stew image

Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste

Provided by Anna Glover

Categories     Dinner, Supper

Time 35m

Number Of Ingredients 12

1 tsp olive oil
bunch of spring onions , sliced, green and white parts separated
1 red pepper , cut into small cubes
50g chorizo , cut into small cubes
1 garlic clove , crushed
75g orzo
½ tsp smoked paprika
200g can sweetcorn , drained
1 large tomato , chopped
350ml low-salt chicken or vegetable stock
½ small bunch of parsley , chopped
½ lemon , zested and juiced

Steps:

  • Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
  • Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.

Nutrition Facts : Calories 389 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

Steps:

  • To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
  • To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
  • Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
  • Let the vegetables cool.
  • Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
  • While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
  • In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
  • Add enough stock to cover the couscous by one inch.
  • Bring to a boil. Cook about 10 minutes until al dente.
  • Drain couscous and let cool to room temperature.
  • Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE



ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE image

Categories     Salad     Shellfish     Side     Marinate     Healthy

Yield 6 servings

Number Of Ingredients 11

8 oz orzo (about 1 1/3 cups)
6 1/2 tbls extra-virgin olive oil, divided
4 tbls red wine vinagar, divided
2 medium zucchini or summer squash (about 9 ozs. total), cut lengthwise into 1/4 inch-thick slices
1 red or yellow bell pepper, quartered
3 tbls pesto
2 tbls fresh lime juice
1 pd uncooked large shrimp, peeled, deveined (optional)
2 heirloom tomatoes (8 to 10 oz. total), cored, cut into 1/2 inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8 - ox ball fresh mozzarella cheese, cut into 1/2 inch cubes

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water, drain well. Transfer to large bowl and toss with 1 tbls oil. Prebare barbecue ( med-high heat). Whisk 2 tbls oil and 2 tbls vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisdk pesto, lime juice remaining 3 1/2 tbls oil, and remaining 2 tbls vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tbls pesto vinagrette, toss to coat. Grill zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper, grill until charred and cooked through, 2 - 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper: add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with and pepper. can be made 2 hours ahead. Cover, chill. Garnish with basil sprigs.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS



Orzo with Summer Squash and Toasted Hazelnuts image

Categories     Nut     Pasta     Vegetable     Side     Sauté     Vegetarian     Summer     Hazelnut     Yellow Squash     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
  • While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
  • Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

SUMMER VEGETABLE SALAD WITH ORZO



Summer Vegetable Salad With Orzo image

Provided by Molly O'Neill

Categories     pastas, salads and dressings, side dish

Time 25m

Yield Four servings

Number Of Ingredients 10

2 medium zucchini, cut into 1/2-inch dice
6 medium tomatoes, cut into 1/2-inch dice
2 medium yellow bell peppers, cored and cut into 1/2-inch dice
4 cups stemmed, coarsely chopped arugula
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
Freshly ground pepper to taste
1/2 pound orzo

Steps:

  • Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
  • Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
  • Just before serving, cook the orzo until al dente. Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper. Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1098 milligrams, Sugar 9 grams

PERFECT GREEK SUMMER SALAD WITH ORZO



Perfect Greek Summer Salad with Orzo image

A very satisfying summer pasta salad to enjoy for lunch or a light dinner!

Provided by Marilena Leavitt

Categories     Summer Salad

Time 23m

Yield 4-5

Number Of Ingredients 14

½ lb. orzo pasta
10 oz. cherry tomatoes, cut in half
2 small Persian cucumbers, skin on, chopped
¼ of small red onion, minced
½ tsp. dried Greek oregano
12 Kalamata olives, cut in quarters
5 oz. Greek Feta in block, cut in small cubes
Lemon Dressing:
1 garlic clove, grated in the microplane
½ tsp. sea salt (or more)
¼ tsp. freshly ground pepper
½ tsp. dried Greek oregano
3 TBSP. lemon juice
6 TBSP. extra virgin olive oil

Steps:

  • In a small bowl, whisk together all the ingredients for the dressing and set aside.
  • Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
  • Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
  • Serve at room temperature.

ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES



Orzo With Grilled Shrimp and Summer Vegetables image

Make and share this Orzo With Grilled Shrimp and Summer Vegetables recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces orzo pasta
6 1/2 tablespoons extra virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini, cut lengthwise into 1/4 inch slices
1 red bell pepper, quartered
3 tablespoons pesto sauce
2 tablespoons fresh lime juice
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored and cut into 1/2 inch cubes
1/2 cup thinly sliced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

Steps:

  • Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
  • Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
  • Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
  • Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  • Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
  • Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
  • Place shrimp in bowl with orzo.
  • Chop zucchini and bell pepper; add to bowl with orzo.
  • Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
  • Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.

Nutrition Facts : Calories 489.2, Fat 25.2, SaturatedFat 7.4, Cholesterol 145.1, Sodium 360.6, Carbohydrate 35.5, Fiber 3, Sugar 4.2, Protein 30.2

SUMMER ORZO FETA PASTA SALAD



Summer Orzo Feta Pasta Salad image

Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 5-6 serving(s)

Number Of Ingredients 13

3 1/4 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed
4 green onions, chopped (can use red onions, chopped)
2 cups feta cheese (crumbled into big chunks)
1 cup olive (sliced, and use black olives)
1/4 cup olive oil
1 lemon, juice of
2 teaspoons dried oregano (or to taste, can also use 1-2 tablespoons chopped fresh oregano)
1/4 cup chopped fresh parsley
1 teaspoon minced fresh garlic (or to taste)
1 -2 teaspoon sugar (optional)
1 cup mayonnaise
salt and pepper

Steps:

  • In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
  • Mix in mayonnaise, adding in more to taste.
  • Cover and chill for a minimum of 2 hours.

Nutrition Facts : Calories 885.7, Fat 43.9, SaturatedFat 13.5, Cholesterol 65.6, Sodium 1248.1, Carbohydrate 100, Fiber 5.1, Sugar 8.3, Protein 24

SUMMER VEGETABLE ORZO SOUP



Summer Vegetable Orzo Soup image

Make and share this Summer Vegetable Orzo Soup recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
4 small zucchini, halved and thinly sliced
2 (15 ounce) cans diced tomatoes
1 1/2 cups corn
6 cups water
8 ounces green beans, trimmed and cut in 1/3s
1/2 cup orzo pasta
1 cup fresh basil, chopped and divided

Steps:

  • Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
  • Add garlic, salt and pepper; cook for 1 minute.
  • Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
  • Stir in remaining basil.

Nutrition Facts : Calories 171, Fat 3, SaturatedFat 0.5, Sodium 219.9, Carbohydrate 33.2, Fiber 5.7, Sugar 10.7, Protein 6.7

SUMMER ORZO SALAD



Summer Orzo Salad image

Simple salad is wonderful by itself or with some tuna for a simple salad lunch. Recipe being submitted for RSC7 as a salad entree.

Provided by ellie_

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup orzo pasta
1/2 cup green beans, trimmed and halved
4 tablespoons olive oil
3 teaspoons balsamic vinegar (or red wine vinegar)
1 green pepper, chopped
2 tablespoons capers, drained and rinsed
1 garlic clove, minced
1/2 cup kalamata olive, pitted and chopped
1/2 cup grape tomatoes (or cherry tomatoes, halved)
1 cup feta cheese, crumbled

Steps:

  • Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
  • Add green pepper, capers, garlic and olives to pasta and toss.
  • Add tomatoes and feta chesse and toss.
  • Refrigerate before serving.
  • ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS



Orzo With Summer Squash and Toasted Hazelnuts image

This is a wonderful side dish that would go with many different dishes. Our whole family loved the smell while it was cooking - then sampling before dinner it was hard to stop! I think the fresh basil really gives it wonderful taste. It's easily halved for a smaller group. This recipe is from the Aug '03 Gourmet magazine. Try it!

Provided by DDW7976

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups orzo pasta (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot
2 medium zucchini, cut into 1/3 inch dice (1 1/2 lb total)
2 medium yellow squash, cut into 1/3 inch dice (1 lb total)
1 teaspoon salt
1/2 teaspoon black pepper (less if you don't like it peppery)
3/4 cup hazelnuts (toasted)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest (optional, I never use)

Steps:

  • Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup of cooking water.
  • While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
  • Then sauté shallot, stirring until golden, about 5 minutes.
  • Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
  • Remove from heat and stir in nuts, parsley, basil and zest.
  • Add cooked orzo to skillet and stir gently.
  • If mixture seems dry, moisten with some reserved pasta water.
  • Season with salt & pepper.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 312, Fat 17.8, SaturatedFat 4.1, Cholesterol 11.4, Sodium 307.4, Carbohydrate 32.8, Fiber 3.6, Sugar 2.9, Protein 7.9

SUMMER ORZO SALAD



Summer Orzo Salad image

Make and share this Summer Orzo Salad recipe from Food.com.

Provided by threeovens

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces orzo pasta
2 tomatoes, chopped
1/2 cup capers
1 (15 ounce) can cannellini beans, drained and rinsed
1 1/2 cups kalamata olives, chopped
1 (12 ounce) jar roasted red peppers, chopped
1 1/2 cups sun-dried tomatoes, chopped
fresh basil
1/2 cup olive oil (to taste)
1/2 cup vinegar (to taste)

Steps:

  • Cook orzo according to package directions.
  • Meanwhile, combine remaining ingredients in a large bowl and toss well.
  • Drain orzo; add to bowl and stir well.
  • Serve at room temperature.

Nutrition Facts : Calories 477.6, Fat 17.8, SaturatedFat 2.5, Sodium 1277.1, Carbohydrate 66.4, Fiber 8.4, Sugar 5.9, Protein 15.1

REFRESHING SUMMER ORZO SALAD



Refreshing Summer Orzo Salad image

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Steps:

  • Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  • Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

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