Orzo & Broccoli Pesto Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
orzo pasta
8.83 oz
broccoli florets
1.77 oz
basil leaves
1.77 oz
Parmesan Cheese
1.06 oz
Pine Nuts
2 pieces
garlic cloves
2.03 fl oz
Olive oil
1.01 fl oz
Lemon juice
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Cook the orzo pasta according to package instructions. Drain and set aside.
Step 2
Blanch the broccoli florets in boiling water for 2 minutes. Drain and rinse with cold water to stop the cooking process.
Step 3
In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic cloves, olive oil, lemon juice, salt, and black pepper. Process until smooth to make the pesto sauce.
Step 4
In a large mixing bowl, combine the cooked orzo pasta, blanched broccoli florets, and pesto sauce. Toss well to coat everything evenly.
Step 5
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Step 6
Serve the Orzo & Broccoli Pesto Salad chilled as a main course or as a side dish.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.3528 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 1.9845 g | 0.4% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 2.646 mg | 2.94% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.2205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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