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Orzo and Broccoli Salad (No Mayo)

Orzo and Broccoli Salad (No Mayo)

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Pasta

    • 1 ½ cups uncooked orzo pasta

  • Vegetables

    • 1 bunch fresh broccoli, cut into florets

  • Oils and Nuts

    • ¼ cup olive oil
    • 3 tablespoons pine nuts

  • Spices and Seasonings

    • ½ teaspoon crushed red pepper flakes
    • Salt and ground black pepper to taste

  • Cheese

    • ¾ cup sliced black olives
    • ½ cup grated Parmesan cheese
    • 3 ½ ounces crumbled feta cheese

  • Herbs

    • ¼ cup chopped fresh basil

STEPS

1

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.

2

Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.

3

Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

397

Calories

  • 14
    Protein
  • 43
    Carbs
  • 19
    Fats

💡 Serve warm or cold depending on your preference.Pair with grilled meats for a complete meal.Refrigerate leftovers in an airtight container for up to 2 days.Toast pine nuts beforehand for enhanced flavor.