Orzo and Roasted Broccoli Salad
This Orzo and Roasted Broccoli Salad is bursting with fresh flavor and is a perfect pasta salad to bring to your next gathering! It also makes a fantastic meal prep and holds up well in the fridge. With vegan feta, marinated artichokes, tomatoes and herbs, there's a lot to love about this salad.
Servings: 4 people
Ingredients
- 1/2 lb. orzo pasta
- 10 oz. broccoli florets cut small
- 1/2 cup pitted green olives
- 3/4 cup crumbled vegan feta
- 1 15 oz. can chickpeas drained and rinsed
- 1 1/3 cups halved cherry tomatoes
- 1 cup marinated artichokes drained and coarsely chopped
- 2-3 tbsp finely chopped red onion to taste
Dressing
- 1/4 cup olive oil
- Juice of 1 and 1/3 lemons
- 4 tsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp agave nectar
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp thinly sliced fresh basil
- 2 tbsp finely chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Arrange broccoli florets on large baking try lined with parchment paper. Place tray into oven and roast for 15-20 min until turning bright green and getting golden brown in spots, then remove tray from oven.
- Cook the orzo according to package directions for al dente, adding 2 tbsp kosher salt to the water when adding the pasta. Then drain and rinse with cool water. Drain well and add to a large mixing bowl.
- Add olives, vegan feta, chickpeas, tomatoes, artichokes, and red onion to the mixing bowl with the pasta.
- In a small bowl, add all Dressing ingredients and whisk together well. Add most of dressing to the bowl and stir well.
- Serve and top with extra chopped herbs and black pepper if desired, along with rest of dressing.