Serves 6
161 cal · 35 min
Broccoli Strawberry Orzo Salad
Recipe GLPR901027f93e6dc7
A refreshing and colorful salad combining tender orzo pasta, fresh broccoli florets, sweet diced strawberries, and crunchy sunflower seeds. The salad is dressed with a bright lemon poppy seed vinaigrette that brings all the flavors together. Perfect as a light side dish or vegetarian main course.
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Ingredients
3/4 cup orzo pasta, uncooked
2 cups fresh broccoli, chopped
2 cups fresh strawberries, diced
1/4 cup sunflower seeds
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon poppy seeds
Salt to taste
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions until tender but still firm. This typically takes 8-10 minutes.
Drain the cooked orzo in a colander and rinse thoroughly with cold water until completely cooled. This stops the cooking process and helps prevent the pasta from sticking together.
In a large mixing bowl, combine the cooled orzo pasta, chopped fresh broccoli, diced fresh strawberries, and sunflower seeds. Toss gently to distribute the ingredients evenly.
In a small bowl, whisk together the fresh lemon juice, apple cider vinegar, olive oil, sugar, and poppy seeds. Stir until the sugar dissolves and the dressing is well combined.
Drizzle the lemon poppy seed dressing over the salad and toss gently to coat all ingredients evenly.
Season the salad with salt and black pepper to your taste. Toss once more to combine.
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
