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Broccoli-Orzo Salad

Yield 8 Servings

Ingredients

  • Salt and pepper
  • 7 cups chopped broccoli florets (from a 1 1/2-lb. head)
  • 1 pound orzo
  • 1/4 cup freshly squeezed lemon juice (from 2 medium lemons)
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • 1 cup chopped jarred roasted red peppers
  • 1/2 cup chopped pitted kalamata olives
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 cup grated Parmesan
  • 1/2 cup packed basil leaves, coarsely chopped

Nutrition Information

  • calories 467
  • fat 20 g
  • satfat 4 g
  • protein 17 g
  • carbohydrate 58 g
  • fiber 7 g
  • cholesterol 11 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Add broccoli florets and cook until bright green and just tender, about 3 minutes. Remove broccoli with a slotted spoon to a colander and run under cold water to stop cooking. Drain and set aside.

  2. Add orzo to same pot of boiling water and cook until al dente, about 9 minutes. While orzo is cooking, mix lemon juice, zest, crushed red pepper and olive oil in a small bowl. Drain orzo well and transfer to a large serving bowl. Add broccoli, peppers, olives and beans. Pour dressing over orzo mixture and toss to coat completely; set aside to cool to room temperature. When pasta has cooled, toss in cheese and basil. Season with salt and pepper.