Recipe: Orzo and broccoli salad

Published: Wednesday, Aug. 22, 2012 - 12:00 am | Page 4D

Prep time: 15 minutes, plus 1 hour chill time

Cook time (for pasta): About 10 minutes

Serves 8

This salad gets a lot of flavor from chopped olives and garlic. Use good-quality red wine vinegar, and substitute 1 tablespoon chopped fresh oregano for dried, if desired. Adapted from by the Detroit Free Press.


4 ounces orzo

1 large head broccoli, cut into small florets (5 to 6 cups)

1/2 cup finely chopped green onions

1/2 cup sliced black olives

1 small carrot, grated

1 cup corn, cut fresh from the cob, optional

1 teaspoon dried leaf oregano

1 clove garlic, crushed and finely minced

1/4 teaspoon ground black pepper

1/3 cup olive oil

1/4 cup red wine vinegar

Salt to taste


Cook orzo following package directions. During the last 3 minutes, add the broccoli. Drain in a colander and rinse lightly with cold water.

In a large bowl, place the orzo and broccoli, green onions, olives, carrot, corn (if using), oregano, garlic and pepper.

Whisk together the oil and red wine vinegar, and then toss with the salad ingredients. Add salt to taste. Chill 1 hour before serving.

Per serving: 194 calories (46 percent from fat), 11 grams fat (1 gram sat. fat), 22 grams carbohydrates, 6 grams protein, 254 mg sodium, 0 mg chol., 5 grams fiber

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