Orzo and Broccoli Salad (No Mayo)
Description
Instead of mayo, this orzo and broccoli salad is tossed with feta and Parmesan cheeses and a zesty olive oil dressing, making it the perfect accompaniment to any main dish.
Ingredients
•
1 1/2 cups uncooked orzo pasta
•
1 bunch fresh broccoli, cut into florets
•
1/4 cup olive oil
•
3 tablespoons pine nuts
•
1/2 teaspoon crushed red pepper flakes
•
3/4 cup sliced black olives
•
1/2 cup grated Parmesan cheese
•
1/4 cup chopped fresh basil
•
3 1/2 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.