Chicken & Orzo Salad with Three Cheeses
Corn and Orzo Salad with Meat Kebabs
Greek Orzo Salad
Lemony Orzo Salad
Nicoise Orzo Salad
Orzo Salad
Orzo Salad with Chickpeas, Dill, and Lemon
Orzo Salad with Marinated Mushrooms and Edamame
Chicken & Orzo Salad with Three Cheeses
Gourmet Connection
Prep Time: 15 minutes - Cost: $
Servings: 6- 8 - Difficulty Level: 2
1 cup orzo pasta, uncooked
1-1/2 cups coarsely chopped cooked chicken or turkey
1/3 cup prepared Italian or vinaigrette salad dressing
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1 cup diced Mozzarella or Provolone cheese
1 large (I cup) ripe tomato, seeded, diced
1/3 cup pitted, coarsely chopped Kalamata olives
1/4 cup packed fresh basil leaves, cut into thin strips
1/2 cup (2 oz) crumbled Feta cheese
1/2 cup shredded Parmesan cheese
Mixed salad greens
Freshly ground pepper
Cook orzo according to package directions. Drain and rinse with cold
water; drain well. In large bowl, combine orzo, chicken and dressing;
toss. Add artichokes, Mozzarella cheese, tomatoes, olives and basil;
toss well.
Add Feta and Parmesan cheeses; toss lightly. Cover and chill at least 30
minutes or up to 6 hours before serving. Serve on salad greens. Season
with pepper, as desired.
Corn and Orzo Salad with Meat Kebabs
Savory meat kebabs are served with a generous helping of sweet corn,
beans and
orzo drizzled with a delicate herb dressing.
Prep time: 15 minutes
Cooking time: 29 to 30 minutes
Degree of difficulty: easy
Five 8-inch bamboo skewers
1/2 pound shelled fresh cranberry beans
1 teaspoon salt
1/2 cup orzo pasta
6 ears corn, kernels cut from cobs
2/3 cup diced carrot
Dressing
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
1 1/4 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 cup very thinly sliced red onion
1 1/4 pounds leg of lamb or beef top sirloin, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bunches (6 oz.) arugula, trimmed
Soak skewers in water 25 minutes.
Meanwhile, bring cranberry beans and enough cold water to cover to boil in
a large saucepan. Reduce heat and cook at a gentle boil 15 minutes. Add
salt; cook 10 minutes more until tender. Drain and set aside. Meanwhile,
cook orzo according to package directions, except add corn and carrot
during the last minute of cooking time. Drain in colander and rinse
briefly under cool water. Make dressing: Whisk together all ingredients
except onion in a large bowl. Transfer 2 tablespoons to a cup; set aside.
Stir onion into the dressing in bowl.
Oil and heat grill pan. Drain skewers. Thread lamb on skewers; brush with
reserved 2 tablespoons dressing and sprinkle with salt and pepper. Grill
lamb 4 to 5 minutes, turning as it browns for medium rare. Toss arugula
with 1 tablespoon of dressing (including some onion) in a bowl. Stir
remaining dressing and cranberry beans into orzo-corn salad; divide among
5 plates. Top each serving with arugula and serve with a lamb skewer.
Makes 5 servings.
Greek Orzo Salad
Susan LaTempa, Special to The Los Angeles Times
Total time: 30 minutes
Servings: 6 to 8
Note: From Donna Deane
6 cups chicken broth
6 cups water
2 cups orzo
1/4 cup olive oil
1/4 cup white wine vinegar
1 cup halved petite cherry tomatoes
1 cup chopped green onions
1 cup pitted Kalamata olives
1/4cup chopped mint leaves
1/4cup chopped parsley
1 tablespoon chopped oregano
2 tablespoons lemon juice
1 teaspoon salt
1/2teaspoon cracked black pepper
2 cups cubed grilled chicken
Heat the chicken broth and water to a boil in a 5-quart saucepan. Stir in
the orzo. Return to a boil. Cook, uncovered, for 10 minutes, stirring
occasionally. Drain well and pour into a large bowl. Immediately stir the
olive oil and vinegar into the hot pasta. Stir in the cherry tomatoes and
let stand 15 minutes. Add the onions, olives, mint, parsley, oregano,
lemon juice, salt and pepper. Toss until all ingredients are evenly mixed.
Stir in the chicken. Serve immediately. If made ahead and refrigerated,
allow the salad to return to room temperature before serving.
A perfect summer romance
Lemony Orzo Salad
Cooking Light
Tips:
Orzo is a small, rice-shaped pasta. If you can't find orzo, get the
smallest pasta you can find (such as mini shells or small elbow macaroni).
To dice is to cut the food into tiny (1/8-to 1/4-inch) cubes. Since you're
using orzo for this salad, you need your vegetables cut very small.
Fresh herbs can be stored in the refrigerator for up to five days. Wrap
them in a damp paper towel and place in a zip-top plastic bag. Wash the
herbs just prior to use, and blot dry with paper towels. Pull the leaves
off the stems, place in a small bowl with high edges, and snip with
kitchen shears. If you don't have kitchen shears, bundle the leaves and
finely chop with a sharp knife. You can substitute 1 teaspoon of dried
herbs for every 1 tablespoon fresh. To easily mince the herbs, place the
leaves in a measuring cup, and snip away using kitchen scissors.
1 cup uncooked orzo (rice-shaped pasta)
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon minced fresh or 1 teaspoon dried basil
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomato
1/3 cup (1-1/2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
Cook orzo according to package directions, omitting salt and fat. Drain
well. Combine orzo, zucchini, and onion in a large bowl; toss well.
Combine parsley and next 6 ingredients (parsley through pepper); stir
well with a whisk. Stir into orzo mixture; add tomato, cheese, and
olives, tossing gently to coat. Yield: 6 servings (serving size: 3/4
cup).
Nicoise Orzo Salad
Gourmet
Can be prepared in 45 minutes or less.
1 cup (about 1/2 pound) orzo (rice-shaped pasta)
1/2 pound green beans, cut diagonally into 1/2-inch pieces
For dressing
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
4 anchovies, chopped
1 tablespoon Dijon mustard
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 to 1/3 cup olive oil (preferably extra-virgin)
a 6-ounce jar marinated artichoke hearts, drained and chopped
a 6- to 7-ounce can tuna, drained
1 red bell pepper, chopped
1/2 cup finely chopped red onion
1 1/2 tablespoons minced fresh thyme leaves
1/3 cup Kalamata or other brine-cured black olives if desired,
chopped
2 cups chopped arugula, washed and spun dry
In a large saucepan of salted boiling water cook orzo until tender and
drain in a colander. Rinse orzo well under cold water and drain well.
Transfer orzo to a large bowl. In a small saucepan of salted boiling water
cook beans until crisp-tender, about 4 to 5 minutes. Drain beans and add
to orzo. Make dressing: In a blender blend together vinegar, lemon juice,
anchovies, mustard, and garlic paste. With motor running add oil in a
stream and blend until emulsified.
Add dressing to orzo mixture with artichokes, tuna, bell pepper, onion,
thyme, olives, and salt and pepper to taste and toss well. Salad may be
prepared up to this point 1 day ahead and chilled, covered. Bring salad
to room temperature before proceeding.
Add arugula and toss well.
Serves 4 to 6 as a main course.
Orzo Salad
Cooking Light
Pasta salad is always a reliable family reunion choice. It's portable
and goes with everything from fried chicken to ham. This version can be
served chilled or at room temperature.
3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
Combine all the ingredients in a large bowl, and toss well to coat.
Cover bowl and chill for 1 hour.
YIELD: 8 servings (serving size: 1/2 cup)
Orzo Salad with Chickpeas, Dill, and Lemon
Cooking Light, recipe by Marie Simmons
The bright flavor of this salad pairs well with a crisp romaine-mint
side salad. If you're not a big dill fan, use half the amount.
Quick-cooking couscous can replace the orzo.
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1-1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
Cook pasta according to package directions, omitting salt and fat. Drain
and rinse with cold water; drain. Combine pasta, onions, cheese, dill,
and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with a
whisk. Drizzle over pasta mixture; toss gently to coat.
YIELD: 4 servings (serving size: 1-1/4 cups)
Orzo Salad with Marinated Mushrooms and Edamame
Cooking Light
This is a great make-ahead salad that's good with pork or chicken.
1/2 cup white wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
21/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)
Combine the first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell
pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to
room temperature. Discard bay leaf. Add pasta, and toss to combine.
Cover and refrigerate overnight.
YIELD: 8 servings (serving size: about 3/4 cup)
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