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Broccoli and Orzo Salad


Broccoli and Orzo Salad

Broccoli and Orzo Salad

Diana Rattray
This orzo and broccoli salad gets a lot of flavor from the chopped olives and a little garlic. Use a good quality red wine vinegar in this recipe, and feel free to use a tablespoon of fresh oregano instead of the dried leaf oregano. This is a tasty salad for a cookout or any spring or summer meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6


  • 1 head broccoli, cut into small florets, about 12 ounces or 5 cups of florets
  • 4 ounces orzo
  • 1/2 cup finely chopped green onions
  • 1/2 cup finely chopped olives, stuffed or black olives, or a combination
  • 1 small carrot, grated
  • 1 teaspoon dried leaf oregano
  • 1 clove garlic, pressed or crushed and finely minced
  • 1/4 teaspoon ground black pepper
  • salt, to taste
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar


Cook orzo following package directions. Drain in a colander and rinse with cold water.

Cook broccoli in boiling water for about 3 to 4 minutes, or just until tender. Drain in a colander and rinse with cold water.

In a large bowl toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic, and pepper.

Whisk together the red wine vinegar and oil and toss with the salad ingredients. Add salt, as needed, to taste.

Serves 4 to 6.

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