Best 7 Orzo Salad With Tomatoes Feta And Red Onion Recipes

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Orzo salad with tomatoes, feta, and red onion is a refreshingly delicious and versatile dish that can be enjoyed as a main course or a side. It is a perfect blend of flavors and textures, with the chewy orzo pasta, juicy tomatoes, tangy feta, and sharp red onion coming together to create a harmonious balance. This colorful salad is packed with nutrients, making it a healthy and satisfying meal. Whether you are looking for a light lunch, a quick weeknight dinner, or a potluck dish, orzo salad with tomatoes, feta, and red onion is sure to be a crowd-pleaser.

Here are our top 7 tried and tested recipes!

ORZO AND TOMATO SALAD WITH FETA CHEESE



Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

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.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

ORZO WITH FETA AND TOMATOES



Orzo with Feta and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings as a side dish

Number Of Ingredients 7

1/2 pound orzo
Salt
2 tablespoons butter
1 cup feta cheese crumbles
A handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
Freshly ground black pepper

Steps:

  • Heat water in large sauce pot to boil and add pasta, cook to al dente.
  • Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

ORZO SALAD WITH TOMATOES, FETA, AND RED ONION



Orzo Salad With Tomatoes, Feta, and Red Onion image

Make and share this Orzo Salad With Tomatoes, Feta, and Red Onion recipe from Food.com.

Provided by Chef 669019

Categories     European

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup white wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups vegetable broth
1 lb orzo pasta
2 cups yellow cherry tomatoes, halved
1 (7 ounce) package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped red onion
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
  • Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
  • Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
  • Add pine nuts; toss. Serve at room temperature.

Nutrition Facts : Calories 476.1, Fat 25.9, SaturatedFat 6.4, Cholesterol 23.4, Sodium 306.2, Carbohydrate 49.1, Fiber 2.9, Sugar 4.1, Protein 13

GREEK ORZO SALAD (ORZO FETA SALAD)



Greek Orzo Salad (Orzo feta salad) image

Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30'!

Provided by Eli K. Giannopoulos

Categories     Salad

Time 30m

Number Of Ingredients 16

3 tbsp olive oil
a kettle of boiling water
300g orzo (1 3/4 cups)
400g cherry tomatoes (14 oz)
1 small red onion
1 English cucumber
2 handfuls Kalamata olives
30g fresh basil leaves (1 oz)
15g fresh dill (1/2 oz)
3 tbsp extra virgin olive oil
4 tsp red wine vinegar
1 1/2 tsp dried oregano
zest of 1 lemon
salt to taste
black pepper to taste
180g cubed feta (6 oz)

Steps:

  • To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
  • Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
  • Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
  • Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
  • To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
  • Add the cubed feta and stir carefully, making sure the cheese pieces don't break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS



Orzo with Tomatoes, Feta, and Green Onions image

Provided by Giada De Laurentiis

Categories     Cheese     Onion     Pasta     Tomato     Side     Easter     Quick & Easy     High Fiber     Feta     Spring     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  • Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

ORZO WITH FETA, CUCUMBER AND TOMATO



Orzo with Feta, Cucumber and Tomato image

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Provided by Michaelc

Categories     Salad     Pasta Salad     Greek Pasta Salad Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
  • Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS



Orzo With Tomatoes, Feta, and Green Onions image

Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.

Provided by Susie D

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 cup olive oil
4 cups water
2 cups chicken broth
1 lb orzo pasta
2 cups mixed red and yellow pear tomatoes or 1 lb grape tomatoes, halved
1 (7 ounce) package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup fresh basil, chopped
1 cup green onion, chopped
1/2 cup black olives (or kalameta, sliced)
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
  • Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  • Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
  • Add pine nuts right before serving; toss. Garnish with fresh parsley.

Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4

Tips:

  • For the best flavor, use ripe, juicy tomatoes.
  • If you don't have any red onion, you can use a white or yellow onion instead.
  • If you don't like feta cheese, you can substitute another type of cheese, such as mozzarella or cheddar.
  • To make the salad more substantial, you can add cooked orzo pasta.
  • For a more flavorful salad, you can marinate the tomatoes and onions in a mixture of olive oil, vinegar, and herbs before adding them to the salad.

Conclusion:

This orzo salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and healthy salad or a more substantial meal, this orzo salad is sure to please.

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