SERVES: 10-12


  • 1 lb. broccoli florets, bite size
  • 1 red onion, cut in half lengthwise, then cut into ¼ inch slices
  • 4 tbsp. Laura Lynn olive oil
  • salt and pepper to taste
  • ¼ tsp. red pepper flakes
  • 1 lb. orzo pasta
  • 1 pint grape tomatoes, halved
  • ½ pint pitted Kalamata olives
  • 16 oz. Laura Lynn Robust! Italian Dressing
  • 6 oz. feta cheese crumbles
  • 1⁄3 cup basil, chiffonade


  1. Preheat oven to 425°F. Place broccoli and onion on a sheet pan, toss with olive oil, red pepper flakes, salt and pepper. Roast for 10-15 minutes or until broccoli is crisp-tender.
  2. While veggies are roasting, cook orzo according to package directions, drain well and place in a large mixing bowl.
  3. Add roasted veggies to cooked orzo. Stir in tomatoes, olives and Italian dressing. Fold in feta cheese and basil. Taste for seasoning, add salt and red pepper flakes if desired.
  4. Can serve warm immediately or refrigerate to serve cold later.

This is a great do ahead salad that gets more flavorful as it marinates. We like to reserve a little of the feta cheese and basil to garnish the top of the salad.