Sunday, April 26, 2009

Orzo Broccoli Pasta Salad

So my friend Becca is 38 weeks pregnant and her shower is today. I have been asked to bring a variety of things and take care of little tasks throughout the day. I have chosen to make a super yummy Orzo Broccoli Pasta Salad because I like it and I wanted to share this super easy recipe so you can wow all your friends at BBQ's this summer.

I first saw this pasta salad at Albertson's, and figured I could make it myself better and cheaper. This is my attempt. Spoiler Alert, I was right.

You will need.

1 lb Orzo Pasta
1 head Broccoli
Crumbled Feta Cheese
Marinated Artichoke Hearts, chopped (optional)
Greek Dressing (you can use my recipe, or buy some pre-made to save time. I used Girards Greek Feta Vinagerette cuz I was in a hurry and it's really yummy. Either will work.)

Start off with the box of Orzo. You can find it in the pasta aisle and if you don't know what Orzo is, it's tiny rice shaped pasta (you can find it commonly in rice pilaf!) A one pound box of Orzo pasta should run you roughly under $2.

Boil it according the package directions and then let it drain in a collinder in the sink. It should look something like this. (I used 2lbs, so mine is a little more full.)

Rinse it with cold water, and let the pasta cool while you fix up everything else.

Next you are going to want to take a head of broccoli and chop it into little tiny bits. I use the stems as a guide and just try to trim them as small as possible.

Once you chop all the broccoli, (sing this song as you do it!), you are going to want to blanch it crudite style! It's easy, I'll take you through it.

Bring a large pot of water to a boil. While it's waiting to boil, set up another bowl and fill it with ice water.

Drop the broccoli into the boiling water and let them cook about 2 minutes.

Next you are going to want to fish the veggies out with a slotted spoon, and transfer them into the bowl of ice. This halts the cooking process and keeps the veggies bright green and crisp, while taking away that "raw" taste.

Drain! That's it. Easy huh?

Next we are going to want to transfer the cooled pasta into a serving bowl, add the broccoli, crumbled feta, artichoke hearts, oregano, and greek dressing. Toss and Voila! Easy pasta salad that's yummy and impresses everyone. Enjoy!

This pasta salad can be made days in advance. In fact it will last in a sealed container for up to a week in the fridge.

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