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Orzo, Broccoli, and Tomato Salad

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 6


  • ¾ cup olive oil
  • ¾ cup champagne vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 shallot, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) box orzo
  • 1 (12-ounce) package fresh broccoli florets
  • 1 pint grape tomatoes, halved
  • 1 (1-ounce) package fresh basil, finely chopped


In a large bowl, whisk together olive oil and next 5 ingredients.

Cook orzo according to package directions, adding broccoli during last 2 minutes of cooking; drain.

Add orzo, broccoli, and tomatoes to olive oil mixture, tossing to coat; stir in basil. Serve immediately, or cover and refrigerate for up to 3 days.

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