Best 2 Toasted Orzo Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to embark on a delightful culinary journey as we dive into the world of toasted orzo salad, a dish that tantalizes taste buds with its symphony of flavors and textures. This versatile dish, brimming with toasted orzo, fresh vegetables, herbs, and a tangy dressing, is a perfect blend of hearty grains, crisp veggies, and zesty dressing. Whether you're looking for a refreshing summer salad, a flavorful side dish, or a light and satisfying meal, this article will guide you through the steps to create the perfect toasted orzo salad, sure to become a staple in your kitchen.

Let's cook with our recipes!

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

Steps:

  • To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
  • To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
  • Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
  • Let the vegetables cool.
  • Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
  • While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
  • In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
  • Add enough stock to cover the couscous by one inch.
  • Bring to a boil. Cook about 10 minutes until al dente.
  • Drain couscous and let cool to room temperature.
  • Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

TOASTED ORZO SALAD



Toasted Orzo Salad image

Provided by Food Network Kitchen

Categories     side-dish

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.

Tips:

  • Use the right type of orzo. For the best results, use a medium-grain orzo. This size will hold its shape well and won't get too mushy when cooked.
  • Toast the orzo before cooking it. This will give it a nutty flavor and help it to keep its shape.
  • Use a flavorful dressing. A good dressing will help to bring out the flavors of the other ingredients in the salad.
  • Add some vegetables. Vegetables will add color, crunch, and nutrients to the salad.
  • Don't be afraid to experiment with different ingredients. You can add anything you like to this salad, so feel free to get creative.

Conclusion:

Toasted orzo salad is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for summer picnics, potlucks, or backyard barbecues. With so many different ways to make it, you're sure to find a recipe that you'll love.

Related Topics