Broccoli and lemon orzo pasta salad
Broccoli and lemon orzo pasta salad
Ingredients
Main Ingredients
- 1 1/2 cups orzo pasta
- 1 pound broccoli, cut into small florets
- 1 lemon, large, zest and juice
- 1/3 cup extra virgin olive oil
- 2 garlic, cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 12 min - 2
While the orzo cooks, prepare the broccoli. If using the same pot, you can quickly blanch the broccoli after draining the orzo. Bring a pot of water to a boil, add the broccoli florets, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccoli to an ice bath (a bowl of ice water) to stop the cooking and preserve its color. Drain thoroughly.
⏱️ 5 min - 3
In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). This is your lemon-garlic vinaigrette.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled orzo, blanched broccoli, and grated Parmesan cheese. Pour the lemon-garlic vinaigrette over the mixture. Add the chopped fresh parsley.
⏱️ 3 min - 5
Toss gently to ensure all ingredients are well coated. Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving, allowing the flavors to meld. The salad can be made up to a day in advance.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and lemon orzo pasta salad
Ingredients
Main Ingredients
- 1 1/2 cups orzo pasta
- 1 pound broccoli, cut into small florets
- 1 lemon, large, zest and juice
- 1/3 cup extra virgin olive oil
- 2 garlic, cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 12 min - 2
While the orzo cooks, prepare the broccoli. If using the same pot, you can quickly blanch the broccoli after draining the orzo. Bring a pot of water to a boil, add the broccoli florets, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccoli to an ice bath (a bowl of ice water) to stop the cooking and preserve its color. Drain thoroughly.
⏱️ 5 min - 3
In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). This is your lemon-garlic vinaigrette.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled orzo, blanched broccoli, and grated Parmesan cheese. Pour the lemon-garlic vinaigrette over the mixture. Add the chopped fresh parsley.
⏱️ 3 min - 5
Toss gently to ensure all ingredients are well coated. Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving, allowing the flavors to meld. The salad can be made up to a day in advance.
⏱️ 30 min