Broccoli and Olive Orzo Salad with Red Wine Vinaigrette

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Broccoli and Olive Orzo Salad with Red Wine Vinaigrette by Alison's AllspiceIs everyone ready for the new school year?!  One of the simplest things you can do to prepare is to round up some easy lunch recipes.  This broccoli and olive orzo salad with red wine vinaigrette recipe makes a great packed lunch!

I make all kinds of simple salads like this one for my work lunches.  The best ones should be able to keep in the fridge during the week so you can make batches over the weekend.

Broccoli and Olive Orzo Salad with Red Wine Vinaigrette by Alison's AllspiceBroccoli and Olive Orzo Salad with Red Wine Vinaigrette by Alison's AllspiceBroccoli and Olive Orzo Salad with Red Wine Vinaigrette by Alison's Allspice Traditionally, pasta isn’t the best choice because it will soak up your sauce, and get soggy.  I have a trick to share with you that will prevent those mushy leftovers!

Toss the pasta with a splash of olive oil after cooking so it won’t stick together.  Toss together all other ingredients, including your sauce, and put it in the bottom of your lunch container.  Top with the pasta and toss right before eating!

Variations to the Broccoli and Olive Orzo Salad with Red Wine Vinaigrette recipe:

  1. Make this recipe gluten free by swapping quiona for pasta.  Quiona can still get soggy as leftovers, so follow my pasta trick to keep it firm!
  2. Feta is a delicious addition to this salad if you don’t eat vegan or dairy free.
  3. If you are serving this to sensitive palates, cut back on the onion, or try using a sweet onion in place of the red!
  4. Try serving this salad as a side dish, or take it to a pot luck!
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Broccoli and Olive Orzo Salad with Red Wine Vinaigrette

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This broccoli and olive orzo salad with red wine vinaigrette has so many applications! Pack it as a work lunch, serve as a side, or take it to a pot luck!

  • Author: Alison's Allspice
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 lunch serving or 8 side servings
  • Category: Main
  • Cuisine: American

Ingredients

  • 8 oz whole wheat orzo pasta
  • 5 cups broccoli (florets and diced stem pieces)
  • 15 oz can cannellini beans, rinsed and drained
  • 1/2 cup diced red onion
  • 1/2 cup sliced black olives
  • 3 garlic cloves, minced
  • 1/4 cup each: olive oil and red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp each: salt and pepper (or to taste)

Instructions

  1. Cook orzo according to package directions. Drain well.
  2. In a large bowl, microwave broccoli until it turns bright green, but is still crunchy. A high powered microwave will only take about 1 minute.
  3. Mix cooked orzo, red onion, black olives, and minced garlic into the broccoli.
  4. Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper. Pour over salad and toss to coat.

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