Broccoli Orzo Salad--Double Batch

Serves 16
  • double batch Italian Dressing
  • 1 lb. orzo
  • 10 oz. grape tomatoes, sliced into thirds
  • 2 bunches green onions, sliced
  • 4 bunches broccoli florets
  • 2- 3.8oz. can sliced black olives, drained
  • 1 cup toasted pine nuts

Make a double batch of Italian Dressing and set aside.  Chop the broccoli florets into bite-sized pieces.  Into a large bowl, add the broccoli, tomatoes, green onions, olives, and pine nuts.

Cook the orzo according to package directions (boil a pot of water, add orzo, cook for 9 minutes), drain and rinse with cold water to cool quickly. 

Add the orzo to the bowl.  Pour the dressing on top.  Stir to combine. 

Refrigerate for 1 to 2 hours before serving.