Warm Orzo Salad with Broccoli and Tomatoes

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

over 2 years ago

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.
Edamam

Nutrition Info:

PER SERVING:

  • 269 calories
  • 14g total fat
  • 3g saturated fat
  • 11mg cholesterol
  • 248mg sodium
  • 29g carbohydrate (4g dietary fiber, 4g sugar)
  • 9g protein

SPECIAL DIETS:

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