Make this Broccoli Orzo salad for an easy, plant-based family-meal. Full of fresh, spring vegetables and beans, this orzo and broccoli dish is filling and convenient.
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I love to just throw all the colors and veggies into a salad.
There’s something refreshing about looking at a colorful salad. Like this vegan couscous salad – it just looks so tempting!
I feel that asparagus gets looked over as a key salad ingredient. I mean, I forget about it too!
I love it in this asparagus mushroom quiche recipe, but when chopped up, it’s a great add-in for your favorite asparagus and broccoli salad.
Why You’ll Love Broccoli Orzo Salad
We love this orzo salad with goat cheese for so many reasons!
- Easy and Quick – Don’t you love easy weeknight recipes that are ready so quickly? Orzo cooks very quickly, and canned beans are instantaneous! Make it a quick side for chicken tenders.
- Full of flavor – Picture creamy goat cheese, a squeeze of lemon, charred broccoli and asparagus, orzo pasta, and white beans. So so good, and can even be topped with this pine nut free pesto!
- Customize it how you like! Leave the white beans out, or substitute them with garbanzo beans, or even your favorite meat or soy product. Tofu or rotisserie chicken fair really well in this orzo broccoli salad.
- Enjoy it warm or cold – Orzo is technically a pasta, but it looks and acts like a grain. So, you can enjoy this orzo with broccoli salad warm or cold.
- Great for a summer BBQ or picnic – Because you can enjoy it cold, it’s a great bring-along for any summer together or BBQs.
Here’s what you’ll need to make this orzo and broccoli salad.
- orzo – Orzo is a pasta, but act more like a grain, making it a great base for this goat cheese orzo salad
- broccoli – You can use fresh or frozen broccoli.
- asparagus – A great way to use spring asparagus!
- lemon – The lemon adds some acidity and a light refreshing touch for this summer orzo salad.
- white beans – White beans are the main protein source here to add some sustainance without an overpowering taste. They mesh nicely with the orzo and lemon flavor. You could also use garbanzo beans, tofu or chicken.
- tomato – Grape tomatoes or tomatoes on the vine both work well.
- pitted olives – The olives add a nice saltiness to the salad.
- goat cheese – Brie or feta cheese are great replacements.
We have this delicious broccoli asparagus salad, that is the epitome of spring!
Fresh lemon and asparagus, complimented by spring and summer tomatoes, salty olives, orzo and a creamy lemon honey dressing.
It’s so forgiving that this cold broccoli pasta salad is a great way to use up any leftovers in your fridge or garden!
Make sure to scroll down for the full recipe!
How to Make Orzo Broccoli Salad
- You’ll begin by bringing a pot of salted water to a boil. Remember, the orzo cooks quickly so this recipe does not take long!
- While the orzo is cooking, you’ll boil your asparagus and broccoli in another pot of water.
- Once everything is cooked and cooled, combine the orzo, broccoli, asparagus, white beans, garlic, olives, tomatoes and goat cheese in a bowl, and season with salt and pepper. Add dressing if you desire!
- To make the dressing, combine and whisk honey, balsamic vinegar, olive oil, salt, pepper and lemon juice in a bowl. If you want it sweeter, use more honey. If you want it less sweet, you can use less honey and more lemon juice.
- If you plan on storing this in the fridge, don’t overload it with dressing or it will get soggy. A little bit goes a long way with the lemon dressing.
- If adding dressing, add before the pasta completely cools down as it will start to clump. If you add when it is slightly warm, the dressing will spread out much easier.
- Add in some more protein, like chicken or tuna.
Yes, you can make orzo ahead of time. After cooking, let it cool completely and store in the refrigerator for 3-5 days. You can also freeze it.
Yes, frozen broccoli will work just as well in this orzo broccoli salad.
Store this orzo with broccoli in the fridge for up to 4 days. If you plan on enjoying with dressing, reserve some to pour over when eating so it’s not soggy.
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- 1 ¼ cup orzo pasta
- 1 head of broccoli (about 2-3 cups), cut into small florets
- 6 oz asparagus, cut into 2-3 inch pieces
- 1 can white beans
- 1 tomato, diced
- ½ cup pitted olives
- 2 oz goat cheese, for topping
- Salt and pepper, as needed
- Squeeze of lemon (or 2 tsp lemon juice)
Lemon Honey Dressing
- Bring a pot of salted water to a boil. Cook orzo pasta according to directions.
- In another pot of boiling water, add broccoli florets and diced asparagus and boil for 2-3 minutes.
- Once orzo, broccoli and asparagus are cooked, combine orzo, broccoli florets and asparagus in a large serving bowl.
- Add white beans, garlic, olives and tomatoes in a bowl. Top with goat cheese, and season with salt and pepper and a squeeze of lemon.
- Add the dressing, if desired.
The dressing is very light since the salad is already so flavorful. A little goes a long way!
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RiceSelect Whole Wheat Orzo Rice-Shaped Pasta, Non-GMO, Vegan, 1.66 Pound (Pack of 1)
Due Vittorie Oro Gold Balsamic Vinegar of Modena. Highest score from The Consortium of Modena Without Cork Pourer - 250ml (2 pack)
Nature Nate’s 100% Pure, Raw & Unfiltered Honey; 12oz. Squeeze Bottle; Award-Winning Taste
Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 fl. oz.
Amount Per Serving: Calories: 369Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 720mgCarbohydrates: 55gFiber: 10gSugar: 7gProtein: 16g
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