Serves 6 to 8

• Salt and pepper to taste
• 1 1/2 cup uncooked orzo pasta
• 4 cups broccoli florets, blanched and cooled
• 2 cups grape tomatoes, halved
• 4 green onions, thinly sliced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 3 tablespoons pine nuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 cup feta cheese crumbles

1. Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl.
2. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.