Description
For the Orzo Salad
1 cup orzo pasta
2 cups broccoli florets, chopped
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup toasted almonds, sliced
1/4 cup 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.
In a separate pot, blanch broccoli florets in boiling water for 1 minute, then drain and rinse under cold water to retain color and texture.
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 orzo, blanched broccoli, feta cheese, red onion, toasted almonds, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
