Broccoli Orzo Salad
on Sep 25, 2023, Updated Apr 10, 2024
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This is the easiest, prettiest veggie-pasta salad, and it goes with EVERYTHING — perfect for potlucks, picnics, buffets, or outdoor entertaining.
Orzo salad studded with bits of sautéed crisp-tender broccoli is one of those go-to sides that you can pull out of your pocket at any moment, and the likelihood is that it will fit into your menu nicely. It’s so easy to make and the perfect thing to offer to bring to a potluck, add to a buffet or tote on a picnic. It goes with everything from Chicken Milanese to Air-Fried Shrimp.
Also to consider in the orzo salad department: Chicken Piccata Orzo Salad, Spinach Orzo Salad, Vegetarian Spring Orzo Salad, and Herb Orzo Salad! And you may also be into Easy Cheesy Rice with Broccoli.
Table of Contents
This has a nice amount of broccoli, but if you want to bump up the amount of vegetables, you can go right ahead. Nothing will change in the recipe except the ratio of broccoli to orzo, and I’m of the mind that the more generous the amount of broccoli, the better. Also, check out Farro with Grilled Broccoli and Sweet Onions.
Broccoli Orzo Salad: This is the easiest, prettiest veggie-pasta salad, and goes with EVERYTHING – perfect for potlucks, picnics, buffets, outdoor entertaining.
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Ingredients
- Dried orzo – If you want to use another tiny pasta shape, you can. Another option is to make this a broccoli rice salad.
- Olive oil – The base of the dressing.
- Broccoli – Make sure to peel any thick skin on the stems (see below for tip), and roughly chop the broccoli.
- Red onion – You can also use white or yellow, but I love the color of red onion against the orzo.
- Lemon – You’ll use the juice and the zest to add a tart, citrusy pop of flavor to the salad.
- Unseasoned rice wine vinegar – A little bit softens the sharpness of the lemon juice.
- Black olives – These are optional, but add nice salty brininess to the salad — add extra salt lightly if you decide to include the olives. Choose your favorite black olive, or use green if you prefer!
How To Use the Broccoli Stems
Wasting broccoli by tossing the stems is a true shame. Often, recipes will call for broccoli florets, chopped or whole, which assumes you are either buying the broccoli crowns without their stems or you should find another use for the stems, or worse, toss them. There is no need for that — much of the stem is very usable.
All you need to do is cut off the stems, trim the dried woody bottom of the stem, and then peel the tough skin from the outside. The inside is perfect, crunchy but not fibrous. You can roughly chop it and then cook it with the rest of the chopped florets. It will be tender and just a bit crunchy, depending on how long you cook the broccoli.
How to Make Broccoli Orzo Salad
- Make the pasta: Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking.
- Cook the broccoli: Meanwhile, sauté the broccoli and onion for about 2 minutes until the vegetables just start to soften. Add ¼ cup water and steam until the broccoli is bright green and crisp-tender.
- Make the dressing: Combine the dressing ingredients.
- Toss the broccoli with the dressing: Add the olives, if using.
- Toss the salad: Add the cooked orzo and toss again.
What to Serve With Broccoli Orzo Salad
More Orzo Recipes
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Broccoli Orzo Salad
Ingredients
- 12 ounces dried orzo
- ¼ cup olive oil (divided)
- 8 cups roughly chopped broccoli (make sure any thick skin on the stems have been peeled)
- 1 red onion (chopped)
- Kosher salt and freshly ground black pepper (to taste)
- Juice and zest of 1 lemon
- 1 tablespoon unseasoned rice wine vinegar
- 1 cup black olives (halved; optional)
Instructions
- Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking. Let it sit in the colander while you finish the vegetables and the dressing.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. Add the broccoli and red onion, season with salt and pepper, and saute for about 2 minutes until the vegetables just start to soften. Add ¼ cup water, place the lid on the pan, and continue cooking for another 2 to 3 minutes until the broccoli is bright green and crisp-tender.
- While the broccoli is cooking, in a large bowl, combine the remaining 2 tablespoons olive oil, lemon juice and zest, vinegar, and salt and pepper. Add the cooked broccoli and the olives, if using, and toss. Add the cooked orzo and toss again. Serve at room temperature.
Notes
- Wasting broccoli by tossing the stems is a true shame. Often, recipes will call for broccoli florets, chopped or whole, which assumes you are either buying the broccoli crowns without their stems or you should find another use for the stems, or worse, toss them. There is no need for that — much of the stem is very usable.
- All you need to do is cut off the stems, trim the dried woody bottom of the stem, and then peel the tough skin from the outside. The inside is perfect, crunchy but not fibrous. You can roughly chop it and then cook it with the rest of the chopped florets. It will be tender and just a bit crunchy, depending on how long you cook the broccoli.
