Orzo Broccoli Salad Recipe
Orzo Broccoli Salad Recipe
A light and refreshing Mediterranean salad with orzo, broccoli, feta, and olives tossed in lemony dressing. Perfect for picnics, potlucks, or weeknight dinners.
Ingredients
Equipment
Method
- Cook orzo: Boil orzo in salted water according to package instructions. Drain, rinse under cold water, and set aside.
- Prepare broccoli: Blanch broccoli florets in boiling water for 3 minutes, then rinse under cold water to keep them bright green.
- Mix salad: In a large bowl, combine cooked orzo, broccoli, feta, and olives.
- Make dressing: Whisk together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper.
- Toss & serve: Pour dressing over salad, toss gently, and serve chilled or at room temperature.
Notes
Swap broccoli for roasted zucchini or asparagus for variety.
Add protein: grilled chicken, shrimp, or chickpeas turn it into a main dish.
Make ahead: salad keeps well in the fridge for up to 2 days. For creamier texture, add 1–2 tbsp Greek yogurt into the dressing.
Gluten-free option: substitute orzo with quinoa or gluten-free pasta.
Add protein: grilled chicken, shrimp, or chickpeas turn it into a main dish.
Make ahead: salad keeps well in the fridge for up to 2 days. For creamier texture, add 1–2 tbsp Greek yogurt into the dressing.
Gluten-free option: substitute orzo with quinoa or gluten-free pasta.
