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.

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Broccoli and Orzo Salad Recipe

broccoli orzo salad in a serving dish

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This easy broccoli orzo salad is tossed with a simple red wine dressing. Cook the broccoli just until it is tender but still crisp.

  • Author: Diana Rattray
  • 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

  1. Cook the orzo following package directions. Drain and set aside.
  2. 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.
  3. In a large bowl, toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic powder, and black pepper.
  4. In another bowl, whisk the red wine vinegar with the olive oil and then toss with the salad ingredients.
  5. Add salt, to taste, as desired.

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