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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.