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Broccoli Orzo Salad
Broccoli Orzo Salad
"Make this Broccoli Orzo salad for an easy, plant-based family meal. Full of fresh, spring vegetables and beans, this orzo and broccoli dish is filling and convenient. We love this salad for so many reasons - it's easy and quick, it's full of flavor, you can customize it how you like, enjoy it warm or cold, and is great for a summer BBQ or picnic! Hot Tips: - If you plan on storing this in the fridge, don’t overload it with dressing or it will get soggy. A little bit goes a long way with the lemon dressing. - If adding dressing, add before the pasta completely cools down as it will start to clump. If you add when it is slightly warm, the dressing will spread out much easier. - Add in some more protein, like chicken or tuna. If you want to make this salad ahead of time, let it cool completely after cooking and store in the refrigerator for 3-5 days. You can also freeze it. Talking of freezing - you can also use frozen broccoli if you don't have any fresh. For storing - store this orzo with broccoli in the fridge for up to 4 days. If you plan on enjoying with dressing, reserve some to pour over when eating so it’s not soggy. "
Serves4 People
Preparation Time10 min
Cooking Time15 min
Ingredients
- 1 1/4 cup orzo pasta
- 1 head of broccoli (about 2-3 cups), cut into small florets
- 6 ounces asparagus, cut into 2-3 inch pieces
- 1 can white beans
- 1 tomato, diced
- 1/2 cup pitted olives
- 2 ounces goat cheese, for topping
- salt and pepper, as needed
- 2 teaspoons lemon juice
- 3/4 tablespoon honey
- 1/2 tablespoon balsamic vinegar
- 1 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon lemon juice
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Bring a pot of salted water to a boil. Cook orzo pasta according to directions.
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In another pot of boiling water, add broccoli florets and diced asparagus and boil for 2-3 minutes.
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Once orzo, broccoli and asparagus are cooked, combine orzo, broccoli florets and asparagus in a large serving bowl.
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Add white beans, garlic, olives and tomatoes in a bowl. Top with goat cheese, and season with salt and pepper and a squeeze of lemon.
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Add the dressing, if desired.
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