From the Pantry Butler kitchen
Broccoli Strawberry Orzo Salad
Fresh broccoli and strawberries are colorful additions to this refreshing summer delight. Lemon dressing brings a bright flavor to this pasta dish. USDA MyPlate Kitchen — Community Fit! — South Haven Health System (public domain), via myplate.food
Ingredients
- 3/4 cup orzo pasta, uncooked
- 2 cups fresh broccoli, chopped
- 2 cups fresh strawberries, diced
- 1/4 cup sunflower seeds
- Lemon Poppy Seed Dressing:
- 1 tablespoon lemon juice, fresh or bottled
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil — or cooking oil of choice
- 1 teaspoon sugar — or honey
- poppy seeds — 1 teaspoon, optional
Method
- Wash hands with soap and water.
- Cook orzo pasta according to directions.
- Drain and rinse with cold water.
- In a large bowl, combine orzo pasta, broccoli, strawberries, and sunflower seeds.
- Drizzle with lemon poppy seed vinaigrette and toss to combine.
- Season with salt and pepper.
- Chill in refrigerator until ready to serve.
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