Description
For the Orzo Salad:
1 cup orzo pasta
2 cups broccoli florets, steamed
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool.
Steam the broccoli florets until tender, about 4-5 minutes, and set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the lemon vinaigrette.
In a large bowl, combine the cooled orzo, steamed broccoli, crumbled feta cheese, red onion, and black olives.
Pour the lemon vinaigrette over the salad and toss gently to combine all .
Chill for 15 minutes in the refrigerator before serving to let the flavors meld.
Serve this refreshing, zesty orzo salad as a side dish or light main course. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
