Here's a pasta salad that I've been making for years. It's packed with veggies and comes together so quickly. The orzo is perfect alongside all of the crisp vegetables and is the perfect side for anything roasted or grilled. It's delicious, light, and perfect for entertaining since it can be assembled in advance. Give it a try, and I know you'll love it.
Ingredients for Orzo and Veggie Salad:
Salad:
2 1/2 cups orzo, cooked according to package
10 ounces (4 cups) small broccoli florets
2 cups diced fennel, 1-2 bulbs fennel depending on the size
2 cups diced carrots, 4-5 carrots
1 cup finely diced red onion
1 cup basil leaves, sliced
kosher salt
black pepper
Dressing:
1/2 cup olive oil
1/4 cup + 2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
Time-Saving Tips: The vegetables can be prepped earlier in the day, and the dressing can be made a few hours in advance.
Let's see what we need.
We're ready to cook.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients I put the lid on the jar and shake. It's easier for me. If you don't have a jar a small bowl and spoon to stir works, too. Set aside.
Cook the orzo according to the package directions. Rinse with cool water, drain, and transfer to a large bowl.
Blanch the broccoli in boiling water for 1-2 minutes until crisp-tender. Immediately transfer to ice water; once cool drain and set aside.
Add the carrots, fennel, red onion, and broccoli to the orzo and toss to combine. Once mixed, add the basil and dressing. Taste the salad and add more salt and pepper if needed.
It's ready! This is such a deliciously-light dish for the hot summer months. This colorful pasta salad goes with everything and leftovers are are just as good.
Enjoy!
Orzo and Veggie Salad:
salad
Salad:
2 1/2 cups orzo, cooked according to package
10 ounces (4 cups) small broccoli florets
2 cups diced fennel, 1-2 bulbs fennel depending on the size
2 cups diced carrots, 4-5 carrots
1 cup finely diced red onion
1 cup basil leaves, sliced
kosher salt
black pepper
Dressing:
1/2 cup olive oil
1/4 cup + 2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients I put the lid on the jar and shake. It's easier for me. If you don't have a jar a small bowl and spoon to stir works, too. Set aside.
Cook the orzo according to the package directions. Rinse with cool water, drain, and transfer to a large bowl.
Blanch the broccoli in boiling water for 1-2 minutes until crisp-tender. Immediately transfer to ice water; once cool drain and set aside.
Add the carrots, fennel, red onion, and broccoli to the orzo and toss to combine. Once mixed, add the basil and dressing. Taste the salad and add more salt and pepper if needed.
Time-Saving Tips: The vegetables can be prepped earlier in the day, and the dressing can be made a few hours in advance.