Orzo and Broccoli Salad (No Mayo)

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Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.

Submitted by HOWEWASS
Updated on February 11, 2022
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 1 ½ cups uncooked orzo pasta

  • 1 bunch fresh broccoli, cut into florets

  • ¼ cup olive oil

  • 3 tablespoons pine nuts

  • ½ teaspoon crushed red pepper flakes

  • ¾ cup sliced black olives

  • ½ cup grated Parmesan cheese

  • ¼ cup chopped fresh basil

  • 3 ½ ounces crumbled feta cheese

  • salt and ground black pepper to taste

Directions

  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.

Nutrition Facts (per serving)

397 Calories
19g Fat
43g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 397
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 29%
Cholesterol 21mg 7%
Sodium 461mg 20%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 14g 29%
Vitamin C 45mg 50%
Calcium 208mg 16%
Iron 3mg 18%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.