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orzo salad :: Article Creator

9 Healthy Orzo Salad Recipes - Yahoo

Five things you might not know about orzo (but really should):

1) Orzo is a type of cut pasta; it is most definitely not a grain, but it is made from a grain (wheat).

2) Most orzo is made with semolina flour, which is made from denser parts of the wheat berry that give the pasta a more toothsome, firm texture.

3) If you're on a gluten-free diet and get depressed reading features about wheat-based pasta, you can use DeLallo's Gluten-Free Corn/Rice Orzo in all (yes, every single one) of these recipes.

4) "Orzo" is Italian for "barley" and gets its name for it's grain-like shape.

5) A 2-ounce serving serving of orzo contains about 200 calories and 2 grams of fiber. Make it whole wheat, and the amount of fiber jumps to about 6 grams per serving.

Orzo Salad with Tomatoes and Pine Nuts

CHOW

If you're the kind of cook with a basic herb and veggie garden (even a simple box garden setup), you'll be able to rip out this easy orzo salad without having to run to the grocery store for any ingredients. Substitute or add whatever fresh green herbs you have in abundance (dill is always a great addition). Get our Orzo Salad with Tomatoes and Pine Nuts recipe.

Greek Orzo Salad

Kristen Swensson / Serious Eats

You'll run across countless variations of this salad (see also: Mediterranean orzo salad) because 1) it's delicious and 2) orzo has a natural affinity for Greek/Med ingredients like feta, kalamata olives, artichoke hearts, cucumber, and lemon. If you want to turn this side dish into a meal, stuff the salad into cored, halved, and steamed yellow or red bell peppers. Get the recipe here.

Roasted Shrimp & Orzo

Clara Persis

You could toss this herb-packed orzo combination with cheap canned tuna and it would impress, but the Barefoot Contessa knows best: oven-roasted, lightly seasoned shrimp make it memorable. Get the recipe here.

Celery and Olive Orzo Salad

CHOW

If you fear the standard, limp-vegetable, mayo-slicked pasta salads of yore, the flavorful crunch and light, punchy dressing in this orzo salad will change the way you think about pasta salad. If you're feeling crazy and have it on hand, substitute olive salad (the stuff you spread on a muffaletta) for the celery and olive. It's the same combination with a few more ingredients (garlic, roasted peppers, giardiniera) that deliver a lot more flavor. If you go this route, skip the mint and adjust the seasoning, adding dried oregano or red pepper flakes to taste. Get our Celery and Olive Orzo Salad recipe.

Manouri, Eggplant and Orzo Salad

Mikkel Vang for The New York Times

There's way more to Greek cheese than feta, which you'll discover when you start using manouri, a semi-soft, tangy fresh sheep's milk cheese. It's less salty than feta but much creamier, and you'll find it in most Middle Eastern and Mediterranean markets. It's an outstanding addition to this orzo and eggplant salad. Get the recipe here.

Smoked Salmon with Orange Orzo Salad

Sanura Weathers of MyLifeRunsOnFood.Com

When it's too hot to even think about cooking, orzo is one of those ingredients you can boil in bulk and hold in your refrigerator for up to 5 days. Toss the chilled pasta with chopped, cold-smoked salmon or flaked leftover grilled salmon and a bright citrus vinaigrette for this easy, healthy orzo salad. Get the recipe here.

Poached Chicken and Pomegranate Orzo

CHOW

Although this salad was meant to be served as a warm/room temperature main dish, based on reader comments, we'll also recommend serving it cold. The pop of pomegranate seeds lends a bright, unexpected zip to the salad. If you serve this orzo salad cold, taste before serving and adjust the seasonings (salt, pepper, vinegar) – chilling tends to mute the flavor. Get our Poached Chicken and Pomegranate Orzo recipe.

Watermelon and Feta Orzo Salad

Hungry Poodle

Sweet, juicy watermelon, briny, crumbly feta and crisp watercress tossed with al dente orzo – these bright, light, refreshing, the ingredients only seem like strange bedfellows. The lemon-shallot vinaigrette ties it all together. One bite and this salad will become your go-to, backyard barbecue summer staple. Get the recipe here.

Parmesan Orzo with Smoked Salmon

Mysavoryspoon

We're using the word "healthy" lightly here because shredded Parmesan cheese and sour cream (even the reduced fat kind) hardly seem to fit the description. But Fitness magazine gives it a thumbs-up, so who are we to doubt? Whole wheat orzo boosts the fiber, and you'll never hear us complain about adding heart-healthy cold-smoked salmon to any dish. Get the recipe here.

Colleen Rush is a food and travel writer who eats, drinks, cooks, and writes mostly in New Orleans, but also ... Everywhere else. She is the author of "The Mere Mortal's Guide to Fine Dining" (Broadway Books, 2006), and coauthor of "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" (Running Press, 2009) and the upcoming "Low & Slow 2: The Art of Barbecue, Smoke Roasting, and Basic Curing" (Running Press, 2015). Follow her on Twitter or Instagram.

Italian-style Swordfish With Tomato, Olive And Cucumber Salad, Turmeric Spiced Orzo

Tender swordfish, seared on a stove-top grill with a vibrant salad of tomatoes, olives, cucumbers, and red onion, makes for a light and flavorful dinner that comes together in no time.

Cooking fish so it stays juicy and sweet — rather than dry and overdone — can be tricky, but this method keeps it simple. I start by searing the swordfish to develop a golden crust, then cover the grill pan briefly to let it finish cooking gently with steam. The result is moist fish with a satisfying sear. It's served over orzo, a rice shaped pasta, spiced with turmeric.

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Lemony Orzo Salad With Corn And Zucchini (the BEST!)

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links.

Dear Dinner Therapist: I struggle with making dishes that are easy, tasty, healthy, fast, and cheap. I love recipes that satisfy my cravings but aren't overly complicated. Please help me with working more plant-based meals to share with my meat-loving partner. —Tina

Tina: Good news! I have the perfect plant-based recipe that checks all the boxes and will satisfy your meat-loving partner. Best of all, it screams summer. This hearty salad is just as much about the tender lemon-y orzo as it is about the charred summer vegetables and herbs. My favorite thing about this salad is that it's hearty enough to be a meal on its own, but you can also bulk it up and stretch it further with grilled chicken, sliced steak or pork tenderloin, or grilled salmon fillets. The options are really endless. Best of all, it comes together in four easy steps in about 30 minutes all-in.

Why You'll Love It

It tastes like summer. There's no doubt about it — the sweet corn, zucchini, and fresh basil are the stars here. It's also perfect for those hot summer nights when you're craving something light and fresh.

Serve it as a side or a main. I love this as a main for lunch or dinner, but it also goes with everything, which makes it an easy side dish to pair with proteins.

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Charred Corn and Zucchini Orzo Salad

Corn: The best (and least messy) way to cut corn off the cob is by laying it flat on a cutting board.

Zucchini: Opt for small or medium zucchini rather than those massive-sized ones — you'll need about two.

Orzo: You'll use about half a box of dried orzo for this salad.

Lemon: Using both the zest and juice gives the dressing a bright, tangy lemon flavor.

Basil: To ensure the leaves keep their vibrant green color, stir in the basil right before serving.

How to Make Charred Corn and Zucchini Orzo Salad

Char the vegetables. To ensure the corn and zucchini each pick up a nice brown char, first get the skillet nice and hot before adding the vegetables, and let them cook mostly undisturbed, stirring only once in a while.

Cook the orzo: Rinsing the pasta after cooking will prevent it from clumping together.

Whisk the dressing: While the orzo cooks, whisk the lemon vinaigrette together in a bowl large enough to hold the whole salad.

Stir everything together. Add everything to the dressing, and stir it all together.

Stacked speech bubbles in red, orange, and yellow with

Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but let's be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.

Charred Corn and Zucchini Orzo Salad Recipe

The lemon vinaigrette is so delicious, you'll want to drizzle it over everything.

Prep time 20 minutes

Cook time 15 minutes

Makes Makes about 7 cups

Serves 6 to 8

Ingredients

5 tablespoons olive oil, divided

2 cups fresh corn kernels (from 2 to 3 ears)

1 1/4 teaspoons kosher salt, divided, plus more for the pasta water

2 medium zucchini (about 12 ounces total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces

1 clove garlic, minced

8 ounces dried orzo pasta (about 1 cup)

1 tablespoon finely grated lemon zest (from 2 medium lemons)

3 tablespoons freshly squeezed lemon juice (from 2 medium lemons)

1/2 teaspoon honey

1/4 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup coarsely chopped fresh basil leaves (1 medium bunch)

Instructions

Bring a large saucepan of salted water to a boil. Meanwhile, heat 1 tablespoon of the olive oil in a 12-inch skillet over high heat until shimmering. Add 2 cups fresh corn kernels and 1/4 teaspoon of the kosher salt. Spread in an even layer and cook undisturbed until browned on the bottom, about 1 minute. Stir and continue to cook, stirring occasionally, until the corn is tender and starts to pop, 1 to 2 minutes more. Transfer to a medium bowl.

Heat 1 tablespoon of the olive oil in the same skillet over high heat until shimmering. Stir in 2 chopped medium zucchini, 1 minced garlic clove, and 1/4 teaspoon of the kosher salt. Spread into an even layer and cook undisturbed until the bottoms are browned, about 3 minutes. Remove the skillet from the heat and let cool slightly.

When the water is boiling, add 8 ounces dried orzo pasta to the saucepan and cook according to package instructions until al dente, 7 to 9 minutes. Drain and run briefly under cool water to cool the orzo down. Drain well again.

Whisk 1 tablespoon finely grated lemon zest, 3 tablespoons lemon juice, 1/2 teaspoon honey, the remaining 3 tablespoons olive oil, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl until emulsified.

Stir in the orzo, corn, and zucchini. Gently stir in 4 ounces crumbled feta cheese and 1/2 cup coarsely chopped fresh basil leaves. Taste and season with more kosher salt and black pepper as needed. Serve at room temperature or chilled.

Recipe Notes

Make ahead: The dressing can be made up to 1 day ahead and refrigerated in an airtight container. Let sit at room temperature while preparing the salad and re-whisk before using.

Storage: The orzo salad is best when freshly made. Refrigerate leftovers in an airtight container for up to 3 days.

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