Orzo and Broccoli Salad (No Mayo)

1. 1

   Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 minutes. Add the broccoli florets to the pot and cook for 2 more minutes, until tender. Drain and transfer to a large bowl.

2. 2

   Heat the olive oil in a skillet over medium-low heat. Add the pine nuts and cook until browned, about 3 minutes. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from the heat and pour over the orzo.

3. 3

   Toss the orzo until coated with the oil mixture. Add the olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

• Calories 393.24 kcal Moderate
• Protein 12.58 g Good Source
• Carbs 38.72 g Moderate
• Total Fat 22.54 g High
• Saturated Fat 5.03 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 19.23 mg Moderate
• Sodium 473.61 mg High
• Fiber 1.93 g Low Source
• Sugar 1.03 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 151.7 mg Moderate
• Iron 1.87 mg Moderate
• Potassium 124.88 mg Low Source
• Vitamin A 41.39 mcg_rae Low Source
• Vitamin C 0.39 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten