Vegan foods

Broccoli Orzo Salad

Broccoli Orzo Salad
Serves 8

  • 1 batch Italian Dressing (recipe below)
  • 1/2 lb. orzo
  • 5 oz. grape tomatoes, sliced into thirds
  • 1 bunch green onions, sliced
  • 2 bunches broccoli florets
  • 1- 3.8oz. can sliced black olives, drained
  • 1/2 cup toasted pine nuts

(This photo has the ingredient amounts for the double batch)

Broccoli Orzo Salad

Make a batch of Italian Dressing and set aside.

Chop the broccoli florets into bite-sized pieces.

Broccoli Orzo Salad

Into a large bowl, add the broccoli, tomatoes, green onions, olives, and pine nuts.

Cook the orzo according to package directions (boil a pot of water, add orzo, cook for 9 minutes), drain and rinse with cold water to cool quickly.

Add the orzo to the bowl.  Pour the dressing on top.  Stir to combine.

Refrigerate for 1 to 2 hours before serving.

These photos were taken outside, on a beautiful, 70*, sunny day (a nice change from the 80* weather last week):

Broccoli Orzo Salad

Related posts

Nachos

Kateryna Titarchuk

Sweet Meat Squash Soup

Kateryna Titarchuk

Mud Pie Cake

Kateryna Titarchuk

Playing Copycat

Kateryna Titarchuk

The Best Twice Baked Potatoes

Kateryna Titarchuk

It’s That Time of Year Again…

Kateryna Titarchuk

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.