orzo salad

This Greek Orzo Salad is perfect to make year round and it goes perfectly with grilled chicken.&nbsp;It's a healthy and filling veggie packed side dish that will leave everyone craving more!

Greek Orzo Salad

olive oil

lemon juice

garlic (, minced)

Salt and black pepper

(8 oz) dry orzo

(5 oz) crumbled feta

medium English cucumber (, diced)

(10.5 oz) pkg. grape tomatoes, halved

sliced kalamata olives ((or 3/4 cup sliced black olives))

onion

basil

parsley

In a jar, mix together olive oil, lemon juice, garlic and season with salt and pepper to taste, set aside.

Cook orzo according to directions listed on package. Drain and let cool (about 5 minutes. They&#039;ll start to stick to each other a bit but that&#039;s fine the dressing will break it up).

Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat.

Store in refrigerator, serve within a few hours for best results.

Orzo Salad

chicken broth

orzo

garbanzo beans, drained and rinsed

tomatoes

red onion

basil leaves

mint leaves

Red Wine Vinaigrette, recipe follows

red wine vinegar

honey

salt

black pepper

Giada De Laurentiis' Orzo Salad, as seen on Food Network's Everyday Italian, Season 1

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Really like this recipe. Easy to make, good ingredients and dressing. I used scallions instead of red onion. It was a hit at the party!

This is the best recipe ever!  I've been making it for years.  I take it to church potlucks and people always ask for the recipe.  It's great as is, but I've made a few changes.  I always add Calamata olives and juice from the jar, and oil packed artichoke heart and some of the oil from the jar. I use balsamic vinegar instead of the red wine vinegar.  I always get requests for this wherever we go.

Love this pasta salad. I’ve made it dozens of times. Always a hit!

For some reason, I don't usually like orzo.  Buuutttt, I love this recipe.  The dressing is perfect.  It keeps in the fridge for several days and makes a good lunch leftover.  Delicious!

https://www.foodnetwork.com/videos/giadas-orzo-salad-recipe-0169151

Giada uses orzo as an alternative to larger pasta in this colorful salad.

Giada's Orzo Salad Recipe

Crunchy fresh vegetables and leafy spinach pair with orzo pasta and briny olives and feta cheese for an easy pasta salad perfect for meal prep or parties.

Mediterranean Orzo Salad

baby spinach leaves (, gently torn into large pieces)

red bell pepper (, about one red bell pepper￼)

cucumber (, diced and seeded, about one medium)

red onion (, diced￼)

olives

feta cheese

canola oil

lemon (, juiced)

oregano￼

Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse￼, and set aside to cool.

Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.

In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.

Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

This greek&nbsp;orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

pasta

cucumber (diced)

cherry tomatoes (halved)

chickpeas

feta cheese (crumbled)

Dijon mustard

garlic powder

oregano

salt and pepper

Place the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, parsley and feta cheese in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.

Pour the dressing over the pasta mixture. Toss to coat, then serve.

https://content.jwplatform.com/videos/QyhUTtnh.mp4

This Greek orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

This Orzo Salad with Roasted Red Peppers, Spinach, and Feta is a light, fresh dish that is a delicious choice for a summer BBQ menu.

Orzo Salad with Roasted Red Peppers, Spinach, and Feta

salt and pepper (to taste)

orzo pasta

broth

red peppers

baby spinach

green onions

pine nuts (toasted (heat them

Whisk together the olive oil, vinegar, lemon juice, and honey. Season to taste with a bit of salt and pepper. Set aside.

For the Lemon Honey Vinaigrette

Bring broth to a boil in a good sized saucepan or pasta pot. Add orzo and cook until tender according to package directions. Drain well in a fine mesh colander but do not rinse. Transfer to a large mixing bowl and toss with 1 or 2 teaspoons of the prepared dressing to prevent it from sticking. Let the pasta cool to room temperature. If making in advance, cover and refrigerate cooled orzo until ready to assemble salad.

Toss the cooled pasta with the roasted red peppers, spinach, basil, and green onions. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if desired. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

For the Orzo Salad

This easy Greek Orzo Pasta Salad is ready to be your go-to Summer dish for barbecues, potlucks, work lunches or meals at home.

Greek Orzo Pasta Salad

oz dry whole wheat orzo

grape tomatoes

cucumbers

Kalamata olives (sliced)

oz crumbled Feta cheese

white wine vinegar

onion powder

mustard

Cook the orzo in salted water according to package directions and drain. Run the pasta under cold water to cool and then place it in a container in the refrigerator for at least an hour until chilled.

When the orzo is cool, place it in a mixing or serving bowl and add the tomatoes, cucumbers, olives and Feta and stir together until well combined.

In a separate bowl, combine the olive oil, vinegar, garlic powder, onion powder, basil, oregano, salt, pepper and mustard and stir together to make a dressing until thoroughly mixed. Pour the dressing over the orzo salad and toss together until pasta salad is well coated with dressing.

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Greek Salad Dressing

sea salt

Persian cucumbers (halved vertically, and sliced ¼-inch thick)

cherry tomatoes

Kalamata olives

basil mint leaves

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.

Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.

In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

For a refreshing taste of summer, this Summer Orzo Salad hits the spot. This pasta salad is loaded with fresh summer vegetables and marinated tofu. It's vegan, easy to make and modify!

Summer Orzo Salad with Grilled Vegetables

(450 g) block extra firm tofu

extra virgin olive oil

apple cider vinegar

dry basil

dry oregano

dry thyme

tsp salt

corn corn

zucchini, sliced

red onion, sliced

dry orzo

cherry tomatoes, halved

yeast

In a container, add your oil, garlic, lemon juice, apple cider vinegar, salt and herbs.

Cube your tofu into bite size pieces and add to the container with the marinade, seal it and give a good shake to coat the tofu completely, then set aside. 

To a grill pan or griddle set to medium-high heat, add a little oil and begin to grill your zucchini, onion and corn with a generous amount of salt. Allow to cook on both sides until vegetables are cooked through and appear to have grill marks. Remove from pan and set aside.

Cook orzo according to package, then drain and add to a large mixing bowl. 

To the mixing bowl, add in grilled corn, zucchini, tomatoes and top with your marinated tofu and nutritional yeast. 

 Gently, toss everything together to combine and adjust salt and pepper to taste. For best flavor, make sure to allow salad to marinate in the fridge for at least 1 hour. 

Use the dip and meatballs when you have holiday parties as easy snacks or, combine with orzo to serve as a delicious dinner. The meatballs freeze well.

Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts

white bread, 1-inch thick

cucumber

Kosher salt

EVOO

lamb

pepper

mint

cinnamon

garlic,

lemon

pocket-less pitas

Greek yogurt

dill

cumin

Orzo

walnuts

flat leaf parsley

Greek feta cheese, crumbled

Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.  

Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes. 

Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine. 

Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side. 

Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth. 

Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts.

Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.

This was delicious! I couldn't stop eating it! I skipped the orzo because I had spanikopita in the freezer to eat, but will certainly try the orzo next time. I also used lamb - agree with the flavor profile comment someone else left. I'm not normally a lamb fan, but last night I was! Also, in regards to tzatziki sauce, I would do everything in the food processor except for the yogurt. My sauce was liquified, and I prefer it to have a more creamy, spreadable quality to it. Other than that, YUM! Even my 1 year old ate it!

This recipe is DELICIOUS! I took the time to make the tzatziki and it was delicious but time consuming...this is def not a 30 min meal! Next time I will use my favorite store-bought tzatziki to save time. Also I added sauteed spinach to the orzo to add a veggie to the dish...yum!

The surprise for me was the orzo! It looked like it would be bland, and I didn't think I liked eta cheese. I was lucky because the feta I purchased was very mild. The orzo was wonderful and my favorite part - I could have just had it by itself. On the other hand, DH didn't eat much of it. I did make the tzatziki sauce. It was OK, but I thought it overwhelmed the flavors of everything else. I would skip it and the flatbread next time. The bread was just too much food with the orzo and I didn't end up finishing it. DH liked the meatballs a lot. Haven't decided if I would make them again or not - waiting to see what I think on leftovers.

Really tasty - added grape tomatoes &amp; kalamata olives to the orzo salad as an extra kick. One nit to pick: How can prep time be 10 minutes when the recipe calls for salting and draining the cucumber for 20 minutes unless time-travel is involved?

Loved it!  I didn't make the tzatziki.  The meatballs and orzo were wonderful together.  I made exactly as directed, except that I added some diced kalamata olives to the orzo - delicious.  My husband grew up in Greece and loved this recipe. I served it all with sliced fresh cucumber.

I'm giving this 5 stars even though I didn't make the tzatziki.  The meatballs and orzo side dish were perfect together and I thought the sauce would be too much.  Maybe the sauce would be good if you were serving the meatballs as appetizers.  Definitely going to make these again.

One of the best recipes I have tried as of late.  The meatballs are moist and flavorful, the dip is wonderful and the orzo was great.  My husband and I both loved it.  Will be a staple in the recipe box.  Highly recommend.

This was a very tasty meal! The flavors paired up super nice! I will definately make again and again.

I think this is a tasty Greek meal. I added Allspice to the meatballs which gave it a little Lebanese flare. Also, I added some lemon juice to the orzo which gave it a kick. Wonderful, easy recipe. Thanks Rachael!

The meatballs are simply amazing! The flavors come together so well and totally brighten up a normal weekday meal. My husband kept repeating "Wow!" They were so EASY to make too! I highly recommend using lamb instead of beef to keep to the right flavor profile. The orzo pasta with feta and walnuts was great too! Don't skip the step of toasting the walnuts.The meatballs definitely reheat well and the orzo is great cold for lunch the next day. Oh and don't forget the tzatziki-it complimented the meatballs so well. Just make sure the cucumber is well-drained to avoid watery tzatziki! You could definitely make mini versions of these meatballs and set them out with toothpicks and the tzatziki at your next party!

https://www.foodnetwork.com/videos/greek-meatballs-and-tzatziki-0194374

Lamb and creamy tzatziki sauce give these meatballs big fat Greek flavor.

Greek Meatballs and Tzatziki

Looking for Mediterranean diet recipes? This herby orzo salad is a crowd favorite, bursting with flavor from fresh dill and mint, Kalamata olives, and feta cheese.

orzo pasta (1 1/4 cup dry)

chickpeas,

lemon, juice and zest (about 2 tablespoons juice)

shallot onion

English cucumber (2 cups diced,

dill,

feta cheese crumbles

Kalamata olives, halved

Black pepper

Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.

Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.

Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.

Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

This herby orzo salad is a crowd favorite, bursting with Greek flavors from fresh dill and mint, to feta cheese and tangy lemon.

Greek Orzo Salad Recipe

Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.

Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

This summery Greek orzo pasta salad with tomatoes and feta will be your go-to side dish for barbecues and is also perfect for picnics and packed lunches.

Greek Pasta Salad

g | 5 1/2 oz feta cheese (cubed)

cucumber (seeds removed,

red onion (sliced thinly)

green pepper (siced thinly)

black olives (siced)

oregano leaves

tsp red wine vinegar

garlic (minced)

Cook the pasta according to pack instructions until al dente. Rinse thouroughly in cold water, drain and transfer to a large bowl. Add a little olive oil and toss together so that it doesn't stick.

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