Orzo Salad with Tomatoes and Broccoli

by Anne Bennett on June 5, 2009

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This recipe, adapted from Whole Foods Market, is a good choice for a summer buffet. It travels well and is easy to eat while standing with a glass of wine in one hand. OK, so maybe you have to put the glass down between bites.

1 1/2 cups uncooked orzo pasta
4 cups broccoli florets, blanched and cooled (one bunch broccoli)
2 cups grape tomatoes, halved
4 green onions, thinly sliced
1/2 cup pitted Kalamata olives, roughly chopped
3 T. pine nuts, toasted
2 T. extra virgin olive oil
2 T. fresh lemon juice
1/2 cup feta cheese, crumbled

1. Bring a large pot of water to boil and add 1 T. salt. Add broccoli and blanch for 1 1/2 minutes. Drain and rinse in cold water to stop cooking.

2. Cook orzo in boiling, salted water until al dente. Drain well and transfer to a large serving bowl.

3. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil and lemon juice. Toss gently to combine and then add feta cheese. Toss again and serve.

Serves: 6 to 8
WW SmartPoints per 8 servings: 5

 

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