Broccoli Orzo Salad

Bucket List Tummy

Prep: 10 Mins

– 1 ¼ cup orzo pasta – 1 head of broccoli, cut into small florets – 6 oz asparagus, cut into 2-3 inch pieces – 1 can white beans – 1 tomato, diced 

Cook: 15 Mins


– ½ cup pitted olives – 2 oz goat cheese, for topping – Salt and pepper, as needed – Squeeze of lemon

Ingredients CONT.

Optional Lemon Honey Dressing:  – ¾ T honey – ½ T balsamic vinegar – 1 ½ T olive oil – ⅛ tsp salt – ⅛ tsp pepper – 1-2 tsp lemon juice

Ingredients CONT.

Step 1

Bring a pot of salted water to a boil. Cook orzo pasta according to directions.

Step 2

In another pot of boiling water, add broccoli florets and diced asparagus, and boil for 2-3 minutes.

Step 3

Once orzo, broccoli and asparagus are cooked, combine orzo, broccoli florets and asparagus in a large serving bowl.

Step 4

Add white beans, garlic, olives and tomatoes to the bowl. Top with goat cheese, season with salt, pepper, and a squeeze of lemon.

Step 5

Add the dressing, if desired. ENJOY!


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