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Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Ingredients
- 1 ½ cups uncooked orzo pasta
- 1 bunch fresh broccoli, cut into florets
- ¼ cup olive oil
- 3 tablespoons pine nuts
- ½ teaspoon crushed red pepper flakes
- ¾ cup sliced black olives
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 3 ½ ounces crumbled feta cheese
- salt and ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
Step 2
Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
Step 3
Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 397 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat6g | 29% |
| Cholesterol21mg | 7% |
| Sodium461mg | 20% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber4g | 13% |
| Total Sugars4g | |
| Protein14g | |
| Vitamin C45mg | 227% |
| Calcium208mg | 16% |
| Iron3mg | 18% |
| Potassium286mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Expanded the recipe for 10 – using a pound of orzo. Should have rinsed the cooked pasta with cold water – I did not add cheeses until the pasta cooled down. I cooled this and then added additional olive oil just before serving.
This was excellent – the flavor was quite unique.
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