Warm Orzo Salad with Broccoli and Tomatoes
Serves 6 to 8
Time 20 min
This delicious salad is great for a crowd and comes together in minutes. Though it is excellent warm, you can also make it ahead for a picnic or potluck served at room temperature.
Special Diets:
Ingredients
- 1/4 teaspoon fine sea salt
- 1 1/2 cup 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
- 1/4 teaspoon ground black pepper
Method
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 carbohydrates (4g dietary fiber, 4g sugar), 9g protein.
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.
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Ingredients
- 1/4 teaspoon fine sea salt
- 1 1/2 cup 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
- 1/4 teaspoon ground black pepper