Best Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Recipes

Toasted Orzo Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 cups orzo
Kosher salt
One 3-inch strip lemon zest
1 cup quartered grape tomatoes, optional
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup chopped fresh parsley leaves
2 tablespoons small capers, rinsed and drained
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Recipe image

Provided by á-170456

Number Of Ingredients 10

1/4 cup Olive oil
1/2 cup Finely-chopped red onion
2 Shallots finely sliced
3 cups Orzo pasta divided
3 1/2 cups Chicken stock
3 Plum tomatoes, yellow and red finely diced
1/4 cup Coarsely-chopped parsley
1/4 cup Chardonnay vinegar
Salt to taste
Freshly-ground black pepper to taste

Steps:

Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.

Orzo Salad with Shredded Chicken, Roasted Tomatoes and Broccoli image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds assorted baby tomatoes (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound orzo
3 cups small broccoli florets (about 2-inch florets)
1/4 cup red wine vinegar
1 small rotisserie chicken, shredded into 2-inch pieces (about 3 1/2 cups)
3 to 4 scallions, thinly sliced
1/4 cup finely chopped flat-leaf parsley

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

Crispy Orzo Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons jarred green olive tapenade
2 teaspoons white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
1 to 2 hearts of romaine lettuce, sliced thin
2 roasted red peppers, sliced into thin strips
1 bulb fennel, shaved thin
One 6-ounce combo package of provolone and genoa salami, sliced thin
1/2 cup olive oil
1/2 cup par-cooked orzo pasta (see Cook's Note)
1/4 teaspoon kosher salt

Steps:

For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.