Description
For the Orzo Salad
1 cup orzo pasta
2 cups broccoli florets, chopped
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup toasted almonds, sliced
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain and rinse under cold water.
In a separate pot, blanch broccoli florets in boiling water for 1 minute, then drain and rinse under cold water to retain color and texture.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper.
In a large bowl, combine orzo, blanched broccoli, feta cheese, red onion, toasted almonds, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, bring a large pot of salted water to a boil for the orzo. While it heats, chop your broccoli, dice the red onion, and chop the parsley. Cook the orzo to al dente, then drain and rinse immediately with cold water to stop the cooking. In the same pot of boiling water, blanch the broccoli florets for exactly 60 seconds before draining and shocking them in cold water. For the vinaigrette, zest and juice your lemon first, then mince the garlic. In a bowl, vigorously whisk the lemon juice, zest, Dijon, honey, and garlic together. Slowly stream in the olive oil while whisking constantly to create an emulsified, creamy dressing. Season with salt and pepper. In your large serving bowl, combine the cooled orzo and broccoli with the feta, red onion, almonds, and parsley. Pour the dressing over and toss until everything is evenly coated.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a bright, stand-alone vegetarian lunch. It pairs beautifully with grilled chicken, salmon, or shrimp for a more substantial dinner. For a picnic or potluck, transport it in a sealed container and keep it chilled. Garnish with extra crumbled feta, parsley, and a lemon wedge just before serving for a fresh presentation. It also makes an excellent filling for wraps or a bed for grilled vegetables.
How-to Summary
Quickly summarize the process: Cook and cool the orzo. Blanch and cool the broccoli. Whisk all vinaigrette ingredients together. Combine all salad components in a large bowl. Toss with the dressing. Chill briefly before serving for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. Store the dressing separately and toss just before serving to maintain the best texture.
What can I use instead of feta cheese? Goat cheese, crumbled ricotta salata, or even a firm, salty vegan feta are excellent substitutes.
How do I properly toast almonds? Place sliced almonds in a dry skillet over medium heat. Stir constantly for 3-5 minutes until fragrant and lightly golden, then immediately transfer to a plate.
Is there a gluten-free alternative to orzo? Yes, use a gluten-free pasta like quinoa orzo or substitute with an equal amount of cooked quinoa or rice.
My dressing is too tart. How can I fix it? Balance the acidity by whisking in an additional 1/2 teaspoon of honey or a pinch of sugar until the flavor mellows to your liking.
Common Mistakes to Avoid
Avoid overcooking the orzo and broccoli, as they will become mushy in the salad. Always rinse them under cold water to halt cooking. Do not add the dressing to a warm salad, as it will absorb unevenly and the cheese may melt. Ensure your lemon vinaigrette is properly emulsified by whisking the oil in slowly; a separated dressing won’t coat evenly. Finally, do not skip toasting the almonds, as this step is crucial for deepening their flavor and adding necessary crunch.
Conclusion
This Orzo Salad with Lemon Vinaigrette is a celebration of fresh, vibrant flavors and satisfying textures. It’s remarkably simple to prepare yet impressive enough for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a reliable, crowd-pleasing dish. Its versatility and make-ahead potential make it a perfect addition to your recipe repertoire for quick dinners, meal prep, or entertaining.
