Broccoli & Sun Dried Tomato Orzo Salad

The combination of sun dried tomatoes and any type of cheese is heavenly. Turn that type of cheese into Feta and we’re in business. This recipe is simple, delicious, and wildly appropriate for any occasion. Because it possesses these types of qualities, it’s also easily varied, turning a quick recipe into a handful of quick recipes.

Orzo can take on many different types of flavors, so you can spice it and dress it in many different ways. Its shape gives it a unique presentation, and accents all vegetables. I especially like it with the broccoli and sun dried tomatoes, because those two alone contrast beautifully. I also tend to lean towards buying the Tri-Colored Orzo, to add to the visual appeal of the dish, but it’s definitely not necessary.

If you’re serving this as a side dish or brining it to a pot luck, it’s best to keep the broccoli and sun dried tomatoes in fairly small pieces to keep it light and bite size. However, if you’re planning on highlighting this dish as a main meal, feel free to be flexible with the veggie sizes.

The firmness of the broccoli is entirely up to you. I prefer mine a little crunchier because I like the element it adds to the texture. Because of this, I’m only going to sautee the veggies for about 5-10 minutes. If you want them softer, leave them in for about another 5 minutes or until the reach the softness you prefer.

I try to let the veggies cool before adding to the orzo so that when I add the feta in it doesn’t melt. It also doesn’t hurt to toss it in the fridge or freezer for a couple minutes. If you do this though, make sure to stir it occasionally, so that it cools throughout, not just the top and sides.

Making this salad again is spinning my wheels! I wonder if you could add some broth and blend it to make a creamy soup? I’m also pretty certain it would delicious warm and possible bundled in a spinach tortilla. I’d love to try it with a variety of vegetables too: zucchini, bell peppers, maybe even jalapenos, corn, black beans, and cilantro to give it a southwest twist.

2 cups uncooked orzo

2 ½ cups fresh broccoli (about 1 head)

1 cup of sun dried tomatoes, packed (I use ones not soaked in oil, but if you do, I’d add another ½ cup or so).

6 cloves of garlic, minced

½ cup loosely packed basil, divided

4 ounces crumbled feta cheese

1 ½ tablespoons balsamic vinegar

1 ½ tablespoons olive oil

½ teaspoon paprika

1 teaspoon ground sage (optional)

1 teaspoon chili flakes

Boil 4 cups of water and add orzo gradually while stirring. Cook at a rapid boil for 7-9 minutes. Set aside in a separate dish (preferably a metal or glass bowl to help cool).

Sautee garlic, broccoli, sun dried tomatoes, and half of the basil in 1 tablespoon of olive for 5-10 minutes, or until preferred softness. Let cool.

Mix orzo and vegetables together.

Add second half of the basil and feta cheese.

Refrigerate for 15-20 minutes prior to serving.