Orzo Salad with Broccoli and Sun-Dried Tomatoes
A vibrant pasta salad with blanched broccoli, radicchio, and a sun-dried tomato vinaigrette
Why This Recipe Works
Blanching the broccoli ensures a vibrant green color and perfect crisp-tender texture that stands up well to the hearty orzo. The use of the oil from the sun-dried tomato jar in the vinaigrette provides a deep, concentrated sweetness that ties the whole salad together.
Instructions
Bring 4 quarts of water to a boil in a large pot and prepare a large bowl filled with ice water. Add the broccoli and salt to the boiling water and cook until crisp-tender, about 2 minutes.
Transfer the broccoli immediately to the ice water using a slotted spoon. Let it cool for 2 minutes to stop the cooking, then drain and pat thoroughly dry.
Return the pot of water to a boil and cook the orzo, stirring often to prevent sticking, until tender. Drain the pasta and rinse with cold water, leaving the orzo slightly wet so it doesn't clump together.
Combine the orzo, broccoli, radicchio, tomatoes, Parmesan, and pine nuts in a large bowl.
Whisk the vinegar, garlic, honey, and salt together in a small bowl. Slowly drizzle in the tomato oil and olive oil while whisking constantly to create a smooth, emulsified vinaigrette.
Stir the vinaigrette into the orzo mixture until evenly coated. Fold in the fresh basil and season with salt and pepper to taste before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The broccoli can be blanched and the vinaigrette can be made up to 1 day in advance. Store separately in the refrigerator.
