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Orzo and Broccoli Salad

Categories: Low-fat, Vegetarian
Type: Salads

Orzo and pine nuts join broccoli for interesting taste and contrast in this intensely flavored salad.

Serves: 6 servings


  • 1/3 cup chopped sun-dried tomatoes (not packed in oil)
  • 1 cup orzo pasta
  • 2 cups chopped fresh broccoli
  • 2 tablespoons pine nuts (optional)
  • 1/4 cup plus 2 tablespoons bottled nonfat or reduced-fat Italian salad dressing
  • 1/2 teaspoon crushed fresh garlic
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper

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  1. Place the tomatoes in a heatproof bowl, and add boiling water just to cover. Set aside for 10 minutes, or until the tomatoes have plumped. Drain well, and set aside.
  2. Cook the orzo al dente according to package directions. About 1 minute before the pasta is done, add the broccoli, and cook until the pasta is al dente and the broccoli turns bright green and is crisp-tender. Drain, rinse with cold water, and drain again.
  3. Place the pasta mixture in a large bowl. Toss in the tomatoes and, if desired, the pine nuts.
  4. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the pasta mixture, and toss to mix well.
  5. Cover the salad, and chill for at least 4 hours before serving. Toss in a little more dressing just before serving if the salad seems too dry.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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