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Orzo Salad with Broccoli and Sun-Dried Tomatoes
Salt and pepper
5 cups bite-size broccoli florets (about 10 oz.)
1 (16-oz.) box orzo
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 tsp. zest and 3 Tbsp. juice from 1 lemon
1/3 cup extra-virgin olive oil
1/2 cup oil-packed sun-dried tomatoes, finely chopped, plus 2 Tbsp. oil from jar
3 cups baby kale
1 cup crumbled feta cheese
1/2 small red onion, finely chopped
1/4 cup sliced almonds, toasted and coarsely chopped
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Orzo Salad with Broccoli and Sun-Dried Tomatoes

Orzo Salad with Broccoli and Sun-Dried Tomatoes

Orzo Salad with Broccoli and Sun-Dried Tomatoes
One Star Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:15 minutes
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside.
2. Add broccoli to pot and cook until bright green and just softened, 2 to 3 minutes. Use a slotted spoon to transfer broccoli to ice bath, then drain and pat dry. (Leave water in pot at a boil.)
3. Add orzo to boiling water and cook according to package instructions. Meanwhile, to make vinaigrette, whisk mustard, honey, lemon zest and juice, and a pinch each of salt and pepper in a large bowl. While whisking, stream in olive oil and sun-dried tomato oil until blended.
4. Drain orzo, then transfer to bowl with vinaigrette and toss to coat. Stir in all remaining ingredients, then season with salt and pepper to taste. Serve warm or at room temperature, or refrigerate in an airtight container for up to 5 days.
Source: Hannaford fresh Magazine, January-February 2022