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ISO (vegetarian) pasta or rice salad recipe

1
1707 Jun 23, 2009 03:57 PM

I am looking for a great vegetarian pasta or rice salad to bring to a bbq. Any favorites?

  1. Infomaniac Jun 23, 2009 05:40 PM

    I recently had a really good orzo salad, greek style with crumbled feta cheese, black olives, chopped red onion, cucumber, tomato, artichoke hearts, parsley, oregano, lemon juice, and lemon pepper seasoning.
    The person who made it said she made two cups of orzo and it looked like it would be enough for maybe 10 people. It was a big hit with everyone.

    2 Replies
    1. re: Infomaniac
      v
      valerie Jun 24, 2009 03:49 PM

      I recommend this orzo all the time too, but it is really good. To keep it vegetarian, you don't have to use the chicken broth to cook the orzo in, water is fine. And you could add anything (olives, artichoke hearts, etc).

      http://www.epicurious.com/recipes/foo...

      1. re: valerie
        jenwee Jun 26, 2009 09:07 AM

        i like to mix cooked orzo with pesto, cherry tomatos, and feta cheese. Good stuff :)

    2. b
      beggsy Jun 23, 2009 09:26 PM

      I love this Crunchy Brown Rice Salad from Epicurious. I don't add the arugula as it keeps for a couple days in the fridge and wouldn't otherwise. Substitute vegetable stock for the chicken stock.

      http://www.epicurious.com/recipes/food/views/Crunchy-Vegetable-and-Brown-Rice-Salad-102077

      Another fantastic pasta salad is this one - I omit the cumin - my kids don't like it...

      http://www.epicurious.com/recipes/foo...

      1. s
        Sal Vanilla Jun 23, 2009 09:32 PM

        If you go with a rice salad - consider cooking your rice in a big pot of water and letting it swirl around freely with the lid off til cooked - then drain it. The grains turn out so much better for salad (nice and apart - not too starchy) than the traditional way of cooking rice.

        I make all sorts of rice salad - usually based on what needs to go in the fridge. But I love the combo of avocado, walnuts, green onion, edamame, celery and soft goat cheese with a balsamic marmaladey vinaigrette. My husband calls it green rice. It is so good.

        1. enbell Jun 23, 2009 09:50 PM

          Have you ever tried quinoa? Barley is also a nce option. This thread has some excellent ideas, as well as links to others.

          1. DanaB Jun 23, 2009 10:39 PM

            I posted this recipe on another thread, but thought it worth re-posting. It's a great curried rice recipe: http://www.greatpartyrecipes.com/arti...

            1. j
              janniecooks Jun 24, 2009 04:42 AM

              I've posted this salad several times, its really great. The Rice and vegetable salad from The Silver Palate Cookbook is my favorite make-ahead salad; it's portable, delicious, colorful, and keeps well. Whenever I've brought it to family or potluck dinners, I get rave reviews and people scarf up the leftovers to take home themselves! Rice, red and green peppers, red onions, scallions, shallots, currants (i prefer golden raisins here), parsley, dill and black olives (which I usually omit), tossed in a simple red wine vinaigrette. It is seriously good and looks great too..

              http://www.latticeworld.org/?q=ricean...

              1. l
                laliz Jun 24, 2009 10:28 AM

                SEASIDE SHELLS
                16 large macaroni shells, cooked according to directions, drained. rinsed with cold water and drained well.
                ¼ cup mayonnaise
                3 tbsps. French dressing
                7 ¾ oz. tuna, drained and flaked
                ½ cup frozen peas, cooked and drained (optional)
                ¼ cup sliced olives
                ¼ cup chopped celery
                2 hard cooked eggs, coarsely chopped
                1 tbsp. chopped onion
                Combine all ingredients except macaroni. Stuff shell, cover and chill. Arrange shells on lettuce lined serving plate. Garnish with parsley and cherry tomatoes.
                NOTE Use largest shells suitable for stuffing.

                1. p
                  Pumpkinseed Jun 24, 2009 01:17 PM

                  I would highly recommend the Indonesian Rice Salad from Mollie Katzen's original Moosewood Cookbook. If you Google it, the recipe will show up. It's substantial, summery and delicious.

                  I've been making it for years, and anyone I've served it to has been impressed.

                  1. t
                    toastnjam Jun 25, 2009 08:31 PM

                    I just made Pearl Couscous with Olives and Roasted Tomatoes last night and it was the most delicious thing I've eaten in a very long time. It's served at room temp it would be perfect for a BBQ.

                    http://www.epicurious.com/recipes/foo...

                    1 Reply
                    1. re: toastnjam
                      v
                      valerie Jun 26, 2009 08:08 AM

                      That sounds good. I just added it to my recipe box and will have to try it out soon.

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