Adapted from 101cookbooks.com.  Hers had a few more things in it — cucumber and avocado — but I was worried about the avocado sitting without browning.  Also the herb she included was cilantro, with mint as an alternative, but I had nice parsley, which worked well.

1 clove garlic,

2 tablespoons lemon juice

1 cup dried orzo pasta

8 – 10 medium asparagus, ends trimmed, cut into 1” pieces

1 medium head of broccoli cut into small trees, stems discarded

small handful of parsley, chopped

¼ cup EVOO

1/3 cup sliced almonds, toasted

1 small cucumber, seeded and cut into 1/4” pieces

¼ cup feta, crumbled

Mash garlic with a large pinch of salt into a paste, with a mortar and pestle, or using the back of a large spoon and a cutting board.  Put garlic paste into a jar or small bowl, pour lemon juice over it, and allow to sit for 10 minutes or so.

Bring a large pot of water to boil.  Salt generously and boil orzo per package directions, to al dente.  About one minute before orzo is done, stir in asparagus and broccoli.  Once water comes back to a full boil, check for doneness and then drain and run under cold water to stop cooking.

Whisk or shake olive oil into garlic and lemon juice to make dressing.  Toss pasta and vegetables with about half of the dressing, and set aside until ready to serve. This can be made several hours ahead and left at room temperature (or refrigerate and then let come back to room temp before serving).

Just before serving, fold in the rest of the ingredients, add more dressing as needed, and serve.



One response to this post.

  1. […] prep easier.  Both of the following salads served well:  FARRO & ROASTED BUTTERNUT SQUASH and ORZO & BROCCOLI SALAD.  Technically, the latter would probably be better as a spring dish, but I had requests for both […]


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