This Mediterranean-inspired orzo salad combines fresh vegetables, tangy feta, and a hint of spice for a delightful dish.
Cook the orzo in a large pot of boiling salted water until al dente, then drain and set aside.
Add a splash of olive oil to the drained orzo to prevent sticking.
Chop the broccoli into small florets and steam until tender-crisp, then set aside.
Steaming preserves the vibrant green color of the broccoli.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant.
Keep stirring the almonds to prevent burning.
In a mixing bowl, whisk together olive oil and red pepper flakes to create the dressing.
Adjust the spice level by adding more or less red pepper flakes.
Combine the cooked orzo, steamed broccoli, toasted almonds, feta cheese, olives, parmesan cheese, and fresh basil in a large bowl. Toss gently with the dressing.
Mix gently to avoid breaking the orzo or crushing the broccoli.
Serve the salad immediately, garnished with extra basil leaves if desired.
This salad can be served warm or chilled, depending on your preference.
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