Description
For the Salad
1 cup orzo pasta
2 cups broccoli florets, chopped
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/4 cup toasted almonds, sliced
2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain and rinse under cold water.
While the pasta cooks, steam the broccoli for 3–4 minutes until tender but still vibrant. Let cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper.
In a large bowl, combine cooked orzo, steamed broccoli, feta cheese, red onion, toasted almonds, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for 20 minutes to allow the flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
