Best Tomato Orzo Salad Recipes

ORZO AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

ORZO TOMATO ARTICHOKE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD

Steps:

• 1. Cook orzo according to package directions. Rinse and set aside.
• 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
• 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
• 4. Sprinkle feta over salad and lightly toss.
• 5. Serve and enjoy!

ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA

Steps:

• 1. Preheat oven to 350, spread walnuts on a baking sheet and toast for about 10 minutes. Let cool and then chop. 2. Peel and core the cucumber and cut into 1/2 inch cubes. Core the peppers and cut into 1/2 inch pieces. Set aside. 3.Fill a large sauce pan 2/3 full of water, bring to a boil.Drop in the pasta and simmer 3-5 minutes. Remove the pan from the heat and drain and cool. Transfer to a bowl and toss with olive oil. 4. Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley and feta. Drizzle with vinaigrette. 5. Can be stored in the refrigerator for up to 2 days.

GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD

Steps:

• For the steak: Sprinkle the skirt steak with salt and pepper.
• In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
• For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
• Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
• For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
• Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
• To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
• Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

FAST FRY STEAK WITH SUNDRIED TOMATO AND ROASTED RED PEPPER ORZO AND MANGO SALAD

Steps:

• For the salad:
• In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes.
• For the orzo:
• After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving.
• For the steak:
• Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste.
• Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad.

ORZO, FETA, AND TOMATO SALAD WITH MARJORAM VINAIGRETTE

Steps:

• Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
• Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)
• Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.

ORZO / TOMATO SALAD WITH FETA AND OLIVES

Steps:

• Cook orzo according to package for al dente. Drain and rinse with cold water.
• Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
• In small bowl, whisk together oil and lemon juice. Mix into salad.
• Salt and pepper to taste. Refrigerate and chill before serving.
• If you use dried dill, be sure to use plenty.
• Serves: 6 as a side dish.
• Also great as a main dish for lunch.

TOMATO AND BLACK OLIVE ORZO SALAD

Steps:

• Preheat oven to 375 degrees F.
• Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes. Remove from oven and set aside.
• Cook the pasta in a large pot of boiling salted water until al dente (following package instructions). While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl. Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste. Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify. Drain the cooked pasta and toss with the vinaigrette. Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.
• This is a great salad to serve with Mediterranean Sardines with Lemon and Garlic.
• For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
• For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butchers twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

TOMATO ORZO SALAD WITH GORGONZOLA

Steps:

• 1.Heat half the olive oil in a pan,add the orzo and sautee until the orzo is golden brown. 2.Add the shallots and half the garlic to the pan and sautee for 1 minute. 3.add the chicken broth and simmer until the stock is absorbed adn orzo is tender.Cool-can be done 1 day ahead. 4.Cut the cherry tomatoes into quarters. 5.To the tomatoes add the basil,cilantro,salt,pepper, gorgonzola,and the rest of the garlic and olive oil.toss to mix well. 6.Add the cooled orzo mixture to the tomato mixture until well blended.

ORZO, CORN, GREEN BEAN & TOMATO SALAD

Steps:

• 1. To make dressing: In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
• 2. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level.
• 3. Layer corn kernels, green beans, onions and tomatoes over pasta.
• 4. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
• 5. Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing (if needed) and salt and pepper to taste.

SPINACH, TOMATO & ORZO SALAD

Steps:

• Bunch up spinach leaves and shred to make confetti and put into medium sized bowl, add halved grape tomatoes, and lemon zest.
• (Save the lemons in the fridge for later use!) Add cooked& drained orzo, drizzle 1 tablespoon olive oil over mixture and toss to combine.
• (The heat from the pasta will wilt spinach and release flavors.) Add basil, salt and pepper and toss one more time.

ORZO AND TOMATO SALAD IN LEMON CUPS

Steps:

• For the salad: In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper.
• For the lemon cups: Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.
• To assemble: Fill each lemon cup with the orzo salad and arrange on a platter for service.

ORZO SALAD WITH GIARDINIERA AND SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Cook the pasta according to the package directions. Drain and transfer to a large bowl.
• Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper.
• Serve warm, at room temperature, or chilled.

ORZO TOMATO SALAD

Steps:

• 1. Roast toms cut side up for an hour on 300. Sprinkle with evoo and salt. Let cool
• 2. Cook orzo, drain and put in bowl
• 3. Whisk 1 tsp salt and vin, garlic, honey and dijon. Add 5 tbsp evoo
• 4. Add half vin to hot pasta and allow to cool.
• 5. Add remaing vin and stir. Then add toms, cheese, basil and nuts. Drizzle with a bit more evoo.

SWEET MILLION CHERRY TOMATO ORZO SALAD

Steps:

• • Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.
• • Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.

TOMATO-ORZO SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Rinse pasta; place in large bowl.
• Add remaining ingredients; mix lightly.