Warm Orzo Salad with Broccoli and Tomatoes

Warm Orzo Salad with Broccoli and Tomatoes

Serves 6 to 8

This delicious salad is great for a crowd and comes together in minutes.

  • Salt and pepper to taste
  • 1 1/2 cups uncooked orzo pasta
  • 4 cups broccoli florets, blanched and cooled
  • 2 cups grape tomatoes, halved
  • 4 green onions, thinly sliced
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup feta cheese crumbles
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Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.

Nutritional Info: 
Per Serving:260 calories (100 from fat), 11g total fat, 2.5g saturated fat, 10mg cholesterol, 390mg sodium, 35g carbohydrate (4g dietary fiber, 4g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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