Simplicity at its best…
Lemon Orzo and Broccoli Salad
Number of Servings: 4
½ cup (125 mL) uncooked orzo pasta
Zest and juice from ½ of a fresh lemon
1 clove of garlic, minced
1 tablespoon (15 mL) olive oil
1 cup broccoli florets
1 cup chopped tomato
¼ cup chopped green onion
½ cup feta cheese, cubed or crumbled
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
1 ½ tablespoons (25 mL) white balsamic vinegar
3 tablespoons (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
1. Bring a pot of water to a boil; add a generous amount of salt; add orzo and cook for 8 minutes, or until al dente. Drain, give it a quick rinse with cold water, and place in a shallow bowl. Immediately add the lemon zest and juice, garlic, and olive oil. Mix together and allow to come to room temperature, or to cool completely in the fridge.
2. Add broccoli, tomatoes, onions, cheese and parsley. Stir to combine
3. Whisk vinaigrette ingredients together and toss with salad ingredients to combine.
4. Season to taste.
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