Recipe found on themediterraneandish.com
Makes 6 servings
Ingredients
- 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
Directions
- 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!
