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- 1 cup orzo pasta - 2 cups broccoli florets - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup Greek yogurt - 1 tablespoon mayonnaise - 1 tablespoon fresh lemon juice - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped, for garnish Gathering the right ingredients is key for this creamy broccoli orzo salad. First, I use one cup of orzo pasta. This small pasta cooks quickly and adds a nice texture. Next, I use two cups of fresh broccoli florets. They bring crunch and color to the dish. I add half a cup of halved cherry tomatoes for a juicy burst in every bite. A quarter cup of finely chopped red onion offers a slight bite that balances the creamy dressing. For creaminess, I mix in half a cup of Greek yogurt and one tablespoon of mayonnaise. To brighten the flavors, I add one tablespoon of fresh lemon juice and one teaspoon of garlic powder. A pinch of salt and freshly ground black pepper enhance all the tastes. If you like cheese, sprinkle in a quarter cup of grated Parmesan. Lastly, I garnish with fresh parsley for a touch of green. These ingredients come together for a fresh, tasty salad that's easy to make and full of flavor. {{ingredient_image_2}} To start, bring about four quarts of salted water to a strong boil. Add 1 cup of orzo pasta. Cook it for 8-10 minutes. You want it to be al dente, which means it should still have a slight bite to it. This keeps the orzo from getting mushy. Once cooked, drain the orzo in a colander. Spread it out to cool. While the orzo cooks, fill another pot with water. Bring it to a boil. Add 2 cups of broccoli florets and blanch them for 2-3 minutes. You want them to be bright green and tender-crisp. After that, drain the broccoli. Quickly plunge it into a bowl with ice water. This stops cooking and keeps the color vibrant. After one minute, drain the broccoli again and set it aside. In a medium bowl, combine 1/2 cup of Greek yogurt, 1 tablespoon of mayonnaise, and 1 tablespoon of fresh lemon juice. Add 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until smooth and creamy. Taste it! If it needs more flavor, add salt or lemon juice. In a large bowl, gently mix the cooled orzo, blanched broccoli, 1/2 cup of halved cherry tomatoes, and 1/4 cup of finely chopped red onion. Pour the dressing over the mixture. Toss everything carefully to coat well. You want every bite to be flavorful. Cover the salad with plastic wrap. You can also use an airtight container. Chill it in the fridge for at least 30 minutes. This helps the flavors come together. Before serving, garnish with chopped fresh parsley. This adds a nice touch and makes it look bright. You can change the taste of your creamy broccoli orzo salad easily. Start by adjusting the seasoning. If you like more zing, add a bit more lemon juice. For spice lovers, a pinch of red pepper flakes can give it a kick. You can also mix in fresh herbs like dill or basil for extra flavor. Want to take it further? Try adding cooked chicken or bacon for a savory touch. You can even toss in some nuts for crunch! Serving your salad in a fun dish makes it more appealing. A bright bowl or platter will catch eyes. You can also drizzle extra lemon juice on top to make it shine. For garnishing, sprinkle fresh parsley over the salad just before serving. This adds color and freshness. You could also use edible flowers for a fancy touch! When it comes to serving size, think about the occasion. For a light lunch, this salad serves four easily. If it’s a party, consider doubling the recipe. Each serving should be about one cup. For smaller portions, especially as a side dish, aim for half a cup. This way, everyone can enjoy it without feeling too full! Pro Tips Perfectly Cooked Orzo: Ensure you cook the orzo in a large pot of salted water to prevent it from sticking together. Stir occasionally to keep it separated. Colorful Presentation: For an eye-catching salad, use a variety of colored cherry tomatoes. The mix of red, yellow, and orange can elevate the visual appeal. Freshness is Key: Use freshly squeezed lemon juice instead of bottled juice for the dressing. It enhances the flavor and brightness of the salad. Add Crunch: Consider adding toasted nuts or seeds, like pine nuts or sunflower seeds, for an extra crunch and flavor contrast in the salad. {{image_4}} You can boost this salad by adding proteins. Chicken, shrimp, or beans work well. If you choose chicken, grill or roast it first. For shrimp, sauté until pink. If you prefer beans, use canned ones, rinsed and drained. This adds texture and makes it filling. Feel free to swap in seasonal vegetables. You can use bell peppers, snap peas, or carrots. Just chop them small for easy mixing. This keeps the salad fresh and interesting. You can also add corn in the summer or roasted squash in the fall. If you need a gluten-free option, use gluten-free pasta. Many stores offer rice or quinoa-based orzo. They cook similarly and taste great. Just check the cooking time on the package. This way, everyone can enjoy this tasty dish! To store Creamy Broccoli Orzo Salad, use a clean, airtight container. This keeps the salad fresh. It can last in the fridge for 3 to 4 days. Keep it in the main part of the fridge, not the door. This helps maintain a steady, cool temperature. You can freeze this salad, but it may change texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It will keep for about 2 months. To thaw, move it to the fridge overnight. This helps maintain some texture. For the best taste, enjoy this salad cold. If you prefer it warm, gently reheat in a pan. Use low heat and stir often. You can also microwave it for 30 seconds at a time. Check it frequently to avoid overheating. This keeps the flavors fresh and bright. Yes, you can make this salad ahead. I suggest prepping it a few hours in advance. Chilling the salad for at least 30 minutes helps the flavors blend well. You can store the salad in the fridge in an airtight container. This keeps it fresh until you are ready to serve. To make this salad vegan, swap Greek yogurt for a dairy-free yogurt. You can use cashew or almond yogurt for a creamy texture. Replace mayonnaise with a vegan mayo. For cheese, try nutritional yeast or a vegan cheese option. These swaps keep the taste delicious and creamy. You can add many toppings to this salad. Try sliced olives for a briny kick. Crumbled feta cheese adds a nice tang. Roasted nuts like almonds or walnuts give crunch. Fresh herbs like dill or basil can enhance flavor too. Feel free to get creative with your choices! Regular orzo is not gluten-free as it is made from wheat. However, you can find gluten-free orzo made from rice or quinoa. Look for it in stores or online. Just check the labels to ensure it fits your dietary needs. This blog post covered how to make a tasty Creamy Broccoli Orzo Salad. We explored key ingredients, cooking methods, and some handy tips. You also learned about variations and storage options. Remember, your choices shape the flavor and look of the dish. Feel free to mix in proteins or try different veggies. This salad can fit any meal or gathering. Enjoy making it your own!

Creamy Broccoli Orzo Salad

A refreshing and creamy salad featuring orzo pasta, broccoli, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups broccoli florets
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • to taste fresh parsley, chopped, for garnish

Instructions
 

  • In a large pot, bring about four quarts of salted water to a vigorous boil. Add the orzo pasta and cook according to the package instructions, typically for about 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the orzo in a colander and spread it out to cool slightly.
  • While the orzo is cooking, fill another pot with water and bring it to a boil. Add the broccoli florets and blanch for 2-3 minutes, just until they turn a vibrant green and are tender-crisp. Immediately drain the broccoli and plunge it into a bowl filled with ice water for one minute. This will halt the cooking and help retain its color. After cooling, drain and set the broccoli aside.
  • In a medium mixing bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, garlic powder, salt, and black pepper. Whisk the mixture vigorously until it is smooth and creamy. Taste the dressing and adjust seasoning if necessary, adding more salt or lemon juice to suit your palate.
  • In a large mixing bowl, gently mix together the cooled orzo, blanched broccoli, halved cherry tomatoes, and finely chopped red onion. Pour the dressing over the vegetable mixture and carefully toss everything together until well coated.
  • If desired, sprinkle the grated Parmesan cheese over the salad and fold it in with a final gentle toss, ensuring that the cheese is evenly distributed.
  • Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes. This chilling time allows the flavors to enhance and meld. Before serving, garnish with a generous sprinkle of chopped fresh parsley for a bright and fresh finish.

Notes

Serve in a colorful bowl and drizzle with additional lemon juice for presentation.
Keyword broccoli, creamy, orzo, salad, vegetarian