Best Surdyks Greek Orzo Salad Recipes

GREEK ORZO SALAD

Greek Orzo Salad image

Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.

Provided by Midwest Living

Categories Food

Time 3h30m

Yield 6 main-dish servings

Number Of Ingredients 11

Ingredients

1 ¼ cups dried orzo (rosamarina) (8 ounces)
8 ounces feta cheese, cubed or coarsely crumbled
1 cup chopped roma tomatoes
½ cup chopped pitted kalamata olives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
⅓ cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
½ teaspoon snipped fresh oregano
Salt and ground black pepper

Steps:

Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.

Nutrition Facts : Calories 362 calories, Carbohydrate 31 g, Cholesterol 33 mg, Fat 22 g, Protein 10 g, SaturatedFat 7 g, Sodium 596 mg

MAKE AHEAD GREEK ORZO SALAD

Make Ahead Greek Orzo Salad image

This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits.

Provided by Marianneee

Categories Greek

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb orzo pasta
1 lb feta
6 -7 ounces kalamata olives (about 6.5 oz of actual olives)
12 -16 ounces Baby Spinach
10 -15 large basil leaves (can leave out)
1/2-1 whole red onion, diced (add as much as you like)
5 fresh mint leaves (can leave out)
1 cup lemon juice, fresh
1 cup olive oil (I put 1/2c of olive oil and 1/2c of the oil from the olive jar)
1/2-1 teaspoon dried oregano
salt and pepper

Steps:

Prepare salad dressing.
Roll the basil and mint into a cigar like roll and slice thin as you can.
Dice the red onion.
Cook the orzo until it is al dente, about 9 minutes and drain.
While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
Let it sit for a couple of hours, or even better over night.
Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

GREEK ORZO SALAD

Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GREEK ORZO SALAD

Greek Orzo Salad image

Orzo is a rice-shaped pasta,,which I'm sure you will enjoy, if you've never tried it. This is wonderful for a nice summer evening. 1

Provided by Crabbycakes

Categories Greek

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup orzo pasta (1/2 lb)
1 cup crumbled feta cheese
1 cucumber, seeded and thinly sliced
1/2 yellow bell pepper, chopped
10 -15 grape tomatoes, halved
3/4 cup black olives, preferably kalamata,pitted and halved
1/2 cup bottled greek vinaigrette dressing (or homemade)
1/2 cup scallion, chopped

Steps:

In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
Pour into colander and rise under cold running water.
Drain well.
Set aside.
In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.

PERFECT GREEK ORZO SALAD

Perfect Greek Orzo Salad image

Make and share this Perfect Greek Orzo Salad recipe from Food.com.

Provided by Christines Yellow K

Categories Greek

Time 30m

Yield 7-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb orzo pasta
1 large cucumber, peeled and diced into large pieces
8 ounces feta cheese, cubed
8 ounces black olives, sliced
1 pint grape tomatoes, halved
1 small red onion, finely chopped
4 tablespoons parsley, well chopped
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 tablespoon oregano
1/2 tablespoon salt
1/2 tablespoon black pepper

Steps:

In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.