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.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $0.87/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Low-Calorie
• Low-Sodium
• Low-Cholesterol
• Pescatarian
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Carb

Tags

• quick
• healthy
• fresh
• no-cook
• budget-friendly
• sweet
• tangy

Ingredients

• 0.75 cup orzo pasta (uncooked)
• 2 cup broccoli (fresh, chopped)
• 2 cup strawberries (fresh, diced)
• 0.25 cup sunflower seeds
• 1 tablespoon lemon juice (fresh or bottled)
• 2 tablespoon apple cider vinegar
• 2 tablespoon olive oil (or cooking oil of choice)
• 1 teaspoon sugar (or honey)
• 1 teaspoon poppy seeds

Instructions

1. Cook orzo pasta according to directions.
2. Drain and rinse with cold water.
3. In a large bowl, combine orzo pasta, broccoli, strawberries, and sunflower seeds.
4. Drizzle with lemon poppy seed vinaigrette and toss to combine.
5. Season with salt and pepper.
6. Chill in refrigerator until ready to serve.

Notes

Honey should not be fed to children under 1 year of age.

Nutrition (per serving)

• Calories: 161
• Protein: 4.1 g
• Carbohydrates: 18 g
• Fat: 8.2 g
• Fiber: 2.9 g
• Sodium: 17 mg
• Saturated Fat: 1.1 g
• Sugar: 4.2 g