Broccoli and Olive Orzo Salad with Red Wine Vinaigrette
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!
- 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
- Cook orzo according to package directions. Drain well.
- 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.
- Mix cooked orzo, red onion, black olives, and minced garlic into the broccoli.
- Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper. Pour over salad and toss to coat.