How to Make Orzo and Broccoli Salad (No Mayo) - A Step-by-Step Guide

When it comes to summer, nothing beats a refreshing, light salad that's bursting with flavor. And this orzo and broccoli salad is just that – a delightful combination of tender orzo, crisp broccoli, and a zesty lemon vinaigrette. What's even better is that this salad is mayo-free, making it a perfect option for picnics, potlucks, and barbecues.

Orzo is a small, rice-shaped pasta that's perfect for salads because it soaks up the flavors of the dressing and other ingredients. In this sa...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 servings

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

    397 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 21mg
    • Sodium: 461mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 45mg
    • Calcium: 208mg
    • Iron: 3mg
    • Potassium: 286mg