Broccoli and Flaked Almond Orzo With a Orange and Parsley Vinaigrette

This quick, refreshing and healthy dish showcases one of my favourite pasta - orzo. The crunchy broccoli compliments the wonderfully silky small pasta pieces.

Course Main Course

Cuisine European, Italian

Diet Vegan, Vegetarian

Keyword orange salad dressing recipe, orange vinaigrette, orzo pasta recipe, orzo pasta salad, pasta salad recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings

Calories 315

Ingredients

100 g Purple Sprouting Broccoli
200 g Orzo
1 Large Orange
30 g Parsley
2 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Clove Garlic
20 g Flaked Almonds

Instructions

Place the orzo into a medium pan, cover with water, salt and bring to the boil. Turn down to a simmer and cook for 7 - 10 minutes, until the pasta is aldente. Drain and reserve in the pan.
Whilst the pasta is cooking, prepare the broccoli. Halve lengthways and then loosely chop into 2 cm long pieces. Place into a small pan over a medium heat and pour in a small amount of boiling water. Boil for around 2 - 5 minutes until soft, with a little bite. Drain, then lightly season with salt and pepper.
Finally make the dressing. Juice the orange into a small blender along with the parsley, vinegar and crushed garlic clove. Blitz until the parsley is finely minced and well incorporated into the vinaigrette. If you don't have a blender, finely chop the parsley and garlic and combine with the orange and vinegar in a small glass.
Stir the broccoli and vinaigrette into the pasta pan. Serve with the almond flakes sprinkled over the top of the dish.

Nutrition