Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Ingredients
- ½ cups uncooked orzo pasta: 1 piece
- bunch fresh broccoli: 1 piece (cut into florets)
- olive oil: 0.25 cup
- pine nuts: 3 Tbsp
- red pepper flakes: 0.5 tsp (crushed)
- black olives: 0.75 cup (sliced)
- Parmesan cheese: 0.5 cup (grated)
- fresh basil: 0.25 cup (chopped)
- ½ ounces crumbled feta cheese: 3 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
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Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
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Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
