Ingredients and Weight:
- Orzo pasta: 1 pound
- Broccoli florets: 1 pound
- Red onion: 1/2 cup, thinly sliced
- Red bell pepper: 1/2 cup, diced
- Feta cheese: 1/2 cup, crumbled
- Kalamata olives: 1/4 cup, pitted and halved
- Parsley: 1/4 cup, chopped
- Lemon juice: 1/4 cup
- Olive oil: 1/4 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cook the orzo pasta according to the package instructions. Drain and set aside.
- Blanch the broccoli florets in boiling water for 2-3 minutes, or until tender-crisp. Drain and set aside.
- In a large bowl, combine the cooked orzo, broccoli florets, red onion, red bell pepper, feta cheese, olives, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 15 grams
Dish Characteristics:
- Light and refreshing
- Crunchy and flavorful
- Perfect for a summer barbecue or picnic
User Comments:
- "This salad is absolutely delicious! It's so easy to make and it's packed with flavor."
- "I love that this salad is no-mayo. It's a great way to get my veggies in."
- "This is the perfect side dish for any occasion. It's always a crowd-pleaser."
Special Precautions and Tips:
- If you don't have red bell pepper, you can substitute any other color of bell pepper.
- If you don't have Kalamata olives, you can substitute any other type of black olive.
- Serve the salad immediately or let it chill in the refrigerator for 30 minutes before serving. This will allow the flavors to meld.
