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 make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper.

For the salad: Cook the orzo according to the package instructions, taking 2 minutes off the package cook time so as not to overcook. Drain the orzo and transfer to a large bowl. Pour the …

Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside.

Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water. Place the orzo in a bowl and combine with the fresh apricots, fresh and ground …

For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the …

In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes.

Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool.

Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until …