Description
For the Orzo Salad:
1 cup orzo pasta
2 cups broccoli florets, steamed
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool.
Steam the broccoli florets until tender, about 4-5 minutes, and set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the lemon vinaigrette.
In a large bowl, combine the cooled orzo, steamed broccoli, crumbled feta cheese, red onion, and black olives.
Pour the lemon vinaigrette over the salad and toss gently to combine all .
Chill for 15 minutes in the refrigerator before serving to let the flavors meld.
Serve this refreshing, zesty orzo salad as a side dish or light main course. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain in a colander and rinse immediately under cold running water to stop the cooking process. Set aside to cool completely.
- Prepare the Broccoli: While the orzo cooks, place broccoli florets in a steamer basket over simmering water. Cover and steam for 4-5 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to “shock” it, preserving color and texture. Drain and pat dry.
- Make the Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper. Whisk vigorously or shake until the mixture is fully emulsified and slightly thickened.
- Combine the Salad: In a large mixing bowl, add the cooled orzo, broccoli, crumbled feta, finely chopped red onion, and sliced black olives.
- Dress and Marinate: Pour the prepared lemon vinaigrette over the salad ingredients. Using a large spoon or spatula, gently toss until everything is evenly coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a vibrant side dish alongside grilled chicken, fish, or lamb chops. For a light vegetarian main course, add a can of drained chickpeas or white beans for extra protein. It’s perfect for picnics and potlucks, as it travels well. For an elegant touch, serve it on a bed of fresh arugula or spinach leaves, garnished with extra lemon zest and fresh herbs like dill or mint.
How-to Summary
Cook and cool orzo. Steam and cool broccoli. Whisk together olive oil, lemon juice, zest, Dijon, honey, salt, and pepper for the dressing. Combine orzo, broccoli, feta, red onion, and olives in a bowl. Toss with dressing and chill before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. If making more than 2 hours ahead, consider adding the feta cheese just before serving to prevent it from becoming too soft.
What can I use instead of feta cheese? Goat cheese crumbles or cubed fresh mozzarella (bocconcini) are excellent substitutes. For a dairy-free version, use a vegan feta alternative or nutritional yeast for a cheesy flavor.
How do I prevent the orzo from clumping together? Rinsing it thoroughly under cold water after draining is key. You can also toss the cooled orzo with a teaspoon of olive oil before adding the other ingredients.
Can I use frozen broccoli? Absolutely. Thaw frozen broccoli florets completely and pat them very dry with paper towels to remove excess moisture before adding to the salad.
Is there a substitute for the honey in the dressing? Maple syrup or agave nectar will work well for a similar touch of sweetness. You can also omit it entirely for a tangier vinaigrette.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will continue to soften slightly when mixed with the dressing.
- Skipping the Rinse: Not rinsing the cooked orzo will result in a sticky, gummy salad.
- Adding Warm Ingredients: Ensure both the orzo and broccoli are completely cooled before combining. Warm ingredients will wilt the other components and melt the feta.
- Underseasoning: Always taste the salad after chilling and adjust salt and pepper as needed, as cold temperatures can dull flavors.
Conclusion
This Lemon Broccoli Orzo Salad is a celebration of fresh, zesty flavors and satisfying textures. It’s remarkably simple to prepare yet impressive enough for any occasion. The combination of tender pasta, crisp broccoli, salty feta, and bright lemon vinaigrette creates a dish that is both refreshing and hearty. By following the step-by-step guide and tips provided, you can easily master this recipe and adapt it to your taste. It’s sure to become a trusted favorite in your recipe collection for quick dinners, meal prep, and gatherings.