National Salad Month was created in 1992 by The Association for Dressing and Sauces. (Yes, that’s a real organization.) Each May, we celebrate the observance by encouraging folks to incorporate more leafy greens into their diets. Not a huge lettuce fan? Change it up and get creative with a different colorful salad, like this delicious pasta salad.

INGREDIENTS

• ¾ cup orzo
• ¾ cup broccoli florets, chopped
• ¾ cup cherry tomatoes, halved
• ⅔ cup garbanzo beans, drained and rinsed
• 2 sprigs basil, chopped
• ¼ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 2 tablespoons vinegar

INSTRUCTIONS:

1. Bring a medium pot of salted water to a boil.

2. Add orzo and cook according to package instructions until al dente, about 8-10 minutes.

3. Drain and rinse under cold water to cool. Set aside.

4. In the same pot, bring water to a boil again.

5. Add broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp.

6. Drain and rinse under cold water to stop cooking. Set aside.

7. In a large mixing bowl, combine cooked orzo, blanched broccoli, cherry tomatoes, garbanzo beans and chopped basil.

8. In a small bowl, whisk together olive oil and vinegar.

9. Pour over the orzo mixture and toss to coat evenly.

10. Add grated Parmesan cheese to the salad and gently toss again to combine.

11. Season with salt and pepper to taste.

12. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 306; Carbs: 38g; Protein: 13g; Fat: 12g

Recipe Card for Italian Orzo Pasta Salad

Source: NationalToday.com