Today is Tasty Thursday–time for a new recipe! This dish comes from Whole Foods’ online recipes. My family enjoyed this orzo salad frequently during the summer. Because it is served warm, it’s a great dish that can be served at other times of the year as well.
I modified the preparation by adding the raw broccoli to the cooking orzo pasta about five minutes before the pasta was cooked and then drained the pasta and broccoli together. Less cooking time and less pots! Bon apetito!
WARM ORZO PASTA SALAD WITH BROCCOLI AND TOMATOES
Serves 6 to 8
Salt and pepper to taste
1 1/2 cups uncooked orzo pasta
4 cups broccoli florets, blanched and cooled
2 cups grape tomatoes, halved or vine-ripened tomatoes cut into eighths
4 green onions, thinly sliced
1/2 cup pitted Kalamata olives, roughly chopped
3 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup feta cheese crumbles
Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.
