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By slane2

Rate this recipe 4.5/5 (61 Votes)
Asparagus Orzo Salad 1 Picture
Details

Servings 4
Preparation time 10
Cooking time 30

  • 1 (12-ounce) package orzo
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 1 pint grape or cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, minced
  • Kosher salt
  • Fresh ground pepper
  • Parmigiano Reggiano, grated

See this recipe

Lemon, grape tomatoes, asparagus and orzo is a delicious, light summer salad, or serve warm as a fresh side dish

Top rated Orzo Salad recipes

By

A simple and great tasting salad featuring orzo, spinach, artichokes and tomatoes

  • 1 bag fresh spinach
  • 1 jar grilled artichokes, drained & chopped
  • 1 jar sun-dried julienne tomatoes, drained
  • 16 ounce package orzo
  • 1 teaspoon garlic powder
  • Cheese curds, chopped
  • Italian seasoning to taste
4.6/5 (164 Votes)

By

Orzo pasta is tossed with olives, tomatoes, feta cheese, and spinach

  • 1/2 pound orzo
  • 1 cup pitted Kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
  • 1 cup crumbled Greek feta
  • 1 bunch flat-leaf spinach, sliced thinly
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, minced
  • Zest & juice of 1 lemon
  • 4 tablespoons white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt & black pepper, to taste
4.5/5 (30 Votes)

By

This brightly flavored, healthy orzo pasta salad recipe is a bright, refreshing and easy side dish to pair with chi...

  • 1 cup orzo, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups seedless grapes, quartered or halved
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons red onion, finely chopped
5/5 (4 Votes)

By

Outstanding orzo salad with shrimp and spinach! So easy to make and so delicious! Per serving: Calories 672; Fat

  • Kosher salt
  • 1/2 cup orzo
  • 4 cups spinach, thinly sliced
  • 10 medium radishes, quartered
  • 1 small cucumber, peeled, seeded and diced
  • 1/2 red onion, quartered and thinly sliced
  • 1/4 cup pitted oil-cured olives, chopped
  • 1/2 cup packed fresh mint, chopped
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup plus 2 tablespoons fresh lemon juice
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup feta cheese, crumbled
4.7/5 (6 Votes)

By

Melt the butter over medium heat

  • 3 Tablespoons Butter
  • 1-1/2 cup Orzo
  • 3 cups Chicken Or Vegetable Stock
  • 6 Tablespoons Fresh Chopped Basil
  • 1 cup Parmesan Cheese
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper
4.5/5 (72 Votes)

By

After making this Athenian Orzo recently, I was inspired to try another orzo dish

  • 1 cup orzo
  • 1 cup asparagus, cut into 1 inch pieces
  • 1 tablespoon butter or margarine
  • 1/4 to 1/2 cup cream
  • 1/4 cup Parmesan cheese, grated
  • Salt & Pepper, to taste
4.5/5 (69 Votes)

By

Here’s a quick and easy dinner idea for those busy weeknights

  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound spinach, fresh or frozen, defrosted
  • 1 (15 ounce) can diced Italian tomatoes with oregano and basil
  • 1 pound package orzo pasta
  • 2 quarts chicken or vegetable stock
  • 2 quarts water
  • Olive oil
4.5/5 (61 Votes)

By

Add orzo to a large pot of salted boiling water

  • 1 cup orzo
  • 1-1/2 cups chopped broccoli florets
  • 1/4 cup shredded cheddar cheese
  • 2 Tablespoons grated parmesan cheese
  • 1 Tablespoon butter
  • 1/4-1/2 cup 2% milk
  • salt
4.4/5 (62 Votes)

By

Great side dish for grilled steak, chicken, pork chops, shrimp, fish

  • 1 cup uncooked orzo pasta
  • 1 (14.5 oz) can chicken broth (I used reduced-sodium)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup frozen sweet peas
  • 1 tablespoon butter, divided
  • 1 teaspoon olive oil
  • 1 medium clove garlic, minced (1/2 tsp)
  • Grated zest of 1 lemon (1 Tbl)
  • 1 1/2 - 2 tablespoons fresh lemon juice (half a lemon)
  • 1/2 cup whole milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • Salt, to taste
4.5/5 (46 Votes)

By

Preheat an 8-inch pot with a tight fitting cover over moderate heat

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans (14 ounces) chicken or vegetable broth or stock
  • 2 cups orzo pasta (enriched rice may be substituted)
  • 1/2 cup grated Parmigiano or Romano
  • Salt and freshly ground black pepper
4.6/5 (40 Votes)

By

Calories Per Serving: 221 cal; 9 g fat; 66 mg chol; 288 mg sodium; 7 g carb; 27 g protein

  • Great side dish with fish:
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tbsp minced lemon zest
  • 8 tsp purchased basil pesto, divided
  • 4 halibut filets, 1 inch thick (4 oz each)
  • ORZO WITH TOMATOES & ZUCCHINI
  • 1 tsp minced garlic]
  • pinch red pepper flakes
  • 2 tsp olive oil
  • 8 oz dry orzo pasta
  • 1 3/4 cup chicken broth
  • 1 cup halved grape tomatoes
  • 1 cup chopped zucchini
  • 1/4 cup sliced kalamata olives
  • 2 tbsp minced fresh parsley
  • Saute Garlic and pepper flakes in oil in saucepan over medium heat, about 1 minutes. Stir in orzo then add broth, tomatoes, and zucchini. Bring to a simmer and cook until orzo is tender and about 10 minutes. Stir in Olive and Parsley.
4.6/5 (38 Votes)

By

Author: Joanie Simon Recipe type: Entree Cuisine: Mediterranean Prep time: 15 mins Cook time: 40 mins Total time:...

  • 1 lb chicken thighs, skin on, seasoned with salt and pepper
  • 2 Tbs cooking oil
  • 2 tomatoes
  • 3 red bell peppers
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 2 Tbs red wine vinegar
  • 1/2 tsp paprika
  • 1/8 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 pint cherry tomatoes, halved
  • 1 red onion sliced
  • 1/2 cup kalamata olives
  • 8 oz cooked orzo pasta, prepared according to package directions
  • feta cheese and parsley for optional garnish
5/5 (3 Votes)

By

1. Heat a medium saucepan over medium-high heat

  • 5 teaspoons olive oil, divided
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/2 teaspoon salt, divided
  • 1/4 cup bottled roasted red bell peppers, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 ounce chopped pitted kalamata olives
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon black pepper
5/5 (2 Votes)

By

Yield: 12 servings

  • Lamb Marinade:
  • 6 pounds Lamb Shanks cut into 2 inch thick steaks
  • 1 cup extra virgin olive oil
  • 1 ea lemon zest and juice
  • 3 tbs garlic, sliced
  • 2 tbs dry savory
  • 1 tsp fresh ground black pepper
  • Whisk together the olive oil, lemon, garlic, savory and the pepper. Place the marinade and the lamb shanks in a zip-top bag to combine. Let marinate for 12 hours.
  • To braise the lamb:
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  • 5 cups onion, small dice
  • 2 cups celery, small dice
  • 2 cups carrot, small dice
  • 1/3 cup garlic, sliced
  • 1 tbsp Ras el Hanout
  • 1 tsp Aleppo pepper
  • 1 tbsp dry savory
  • 750 ml. dry red wine
  • 1 1/2 quart lamb stock
  • 1 10-pound can whole peeled tomato in puree (Crushed through a mill)
  • Sachet
  • 1/2 bunch parsley stems,
  • 6 sprigs fresh thyme,
  • 2 ea Bay leaves,
  • 2 whole cinnamon sticks
  • (all wrapped and tied in cheesecloth)
5/5 (2 Votes)

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