Recipe found on

Makes 6 servings


  • 8 oz baby broccoli, tough ends removed
  • Extra virgin olive oil
  • Salt
  • 1 ½ cup orzo pasta
  • 1 shallot, minced
  • 1 cup minced scallions
  • 1 cup packed fresh chopped parsley
  • 15 – 20 fresh basil leaves, torn
  •  2 cups baby arugula
  •  8 oz. strawberries, sliced
  • ¾ lb feta cheese, cut into cubes or small chunks

Lemon Vinaigrette  

  • ½ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 tsp honey
  • 1 ½ tsp salt
  • 1 tsp pepper


  • Heat oven to 400°F. Slice baby broccoli in half length-wise, or cut into even sized pieces. Place on a baking sheet and toss with olive oil and a sprinkle of salt. Roast in heated oven for 15 minutes. Remove from oven and set aside. (Optional step, you can use raw broccoli, if you like)
  • While broccoli is roasting, cook the pasta. Fill a large pot with water; add salt and olive oil. Bring to a boil and add orzo. Cook to al dente (9-11 minutes). Drain. Transfer the hot pasta to a mixing bowl.
  •  Quickly make the lemon vinaigrette. Place all vinaigrette ingredients in a small bowl, whisk vigorously to combine.
  • Pour the vinaigrette on top of the hot pasta. Add the shallots, scallions, parsley and basil. Toss to combine. Set aside to cool. If you have time, leave it for 1 hour to allow the flavors to blend.
  • Once the pasta has cooled, add in the arugula, roasted baby broccoli and strawberries. Toss gently to combine. Finally top with feta cheese chunks. Again, toss very gently; the cheese can mostly remain on top. Enjoy!