Description
For the Salad
1 cup orzo pasta
2 cups broccoli florets, chopped
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/4 cup toasted almonds, sliced
2 tablespoons 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.
While the pasta cooks, steam the broccoli for 3–4 minutes until tender but still vibrant. Let cool.
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 cooked orzo, steamed broccoli, feta cheese, red onion, toasted almonds, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for 20 minutes to allow the flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. 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 and rinse immediately under cold water to stop the cooking process and prevent sticking.
2. Prepare the Broccoli: While the pasta cooks, place the broccoli florets in a steamer basket over simmering water. Steam for 3-4 minutes until bright green and tender-crisp. Transfer to a plate to cool completely.
3. Make the Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, and minced garlic. Whisk or shake vigorously until the mixture is fully emulsified. Season generously with salt and black pepper.
4. Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from the pan immediately to prevent burning.
5. Assemble the Salad: In a large mixing bowl, combine the cooled orzo, cooled broccoli, crumbled feta, diced red onion, toasted almonds, and chopped parsley.
6. Dress and Serve: Pour the lemon vinaigrette over the salad ingredients. Toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning if needed.
Serving Suggestions
This versatile orzo salad is perfect as a light main course for lunch or a substantial side dish. For a complete meal, pair it with grilled chicken, salmon, or shrimp. It’s an excellent choice for picnics and potlucks, as it travels well. For a fresh presentation, serve it on a bed of crisp romaine or butter lettuce leaves. Garnish with extra lemon wedges and a sprinkle of fresh herbs just before serving.
How-to Summary
Quickly cook and cool orzo pasta. Steam broccoli until tender-crisp and let it cool. Whisk together a bright lemon vinaigrette. Toast almonds for added crunch. Combine all salad ingredients in a large bowl, drizzle with dressing, and toss to combine. 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 it covered in the refrigerator. Add the toasted almonds and a fresh drizzle of olive oil or lemon juice just before serving to revive the flavors and texture.
What can I use instead of feta cheese? Goat cheese (chèvre) or ricotta salata are excellent substitutes. For a dairy-free version, use a plant-based feta alternative or nutritional yeast for a cheesy flavor.
Is there a gluten-free option? Absolutely. Substitute the orzo with a gluten-free pasta variety like those made from rice, corn, or quinoa. Ensure all other ingredients, like the Dijon mustard, are certified gluten-free.
How can I add more protein? Incorporate a can of rinsed chickpeas or white beans, or add diced grilled chicken, flaked tuna, or cooked shrimp directly into the salad.
My salad seems dry after chilling. What should I do? Pasta salads often absorb dressing. Before serving, whisk together a tablespoon each of olive oil and lemon juice and gently toss it through the salad to refresh it.
Common Mistakes to Avoid
Avoid overcooking the orzo and broccoli, as they will become mushy in the salad. Always rinse the cooked orzo with cold water to stop the cooking and remove excess starch. Do not add the dressing while the ingredients are still warm, as this can cause the feta to melt and the salad to become soggy. Ensure the almonds are properly toasted and cooled before adding them to maintain their crunch. Finally, do not skip the step of letting the salad chill for 20 minutes; this allows the flavors to meld properly.
Conclusion
This Lemon Broccoli Orzo Salad is a celebration of fresh, vibrant flavors and satisfying textures. It’s remarkably simple to prepare yet delivers a sophisticated taste perfect for any occasion. By following the detailed steps and tips provided, you can easily avoid common pitfalls and create a stunning dish that is both nutritious and delicious. Enjoy this versatile salad as a reliable go-to recipe in your culinary repertoire.