Shredded carrots add color to this easy broccoli and orzo pasta salad. A simple red wine vinaigrette dresses the salad perfectly. Add this side dish salad to any meal—it’s an excellent spring or summer dish. Or take it to a potluck dinner.
PrintBroccoli and Orzo Salad Recipe
This easy broccoli orzo salad is tossed with a simple red wine dressing. Cook the broccoli just until it is tender but still crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad, Broccoli
Ingredients
Scale
- 5 cups broccoli florets
- 4 ounces orzo pasta
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped olives (pimiento-stuffed green olives or ripe olives)
- 1 small carrot, grated
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- salt, to taste
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
Instructions
- Cook the orzo following package directions. Drain and set aside.
- Steam broccoli the broccoli over simmering water for about 2 to 3 minutes, or until just tender. Drain in a colander and rinse with cold water.
- In a large bowl, toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic powder, and black pepper.
- In another bowl, whisk the red wine vinegar with the olive oil and then toss with the salad ingredients.
- Add salt, to taste, as desired.
