Broccoli-Orzo Salad

• Salt and pepper
• 7 cups chopped broccoli florets (from a 1 1/2-lb. head)
• 1 pound orzo
• 1/4 cup freshly squeezed lemon juice (from 2 medium lemons)
• 1 teaspoon grated lemon zest
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• 1 cup chopped jarred roasted red peppers
• 1/2 cup chopped pitted kalamata olives
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 cup grated Parmesan
• 1/2 cup packed basil leaves, coarsely chopped

1. Bring a large pot of salted water to a boil. Add broccoli florets and cook until bright green and just tender, about 3 minutes. Remove broccoli with a slotted spoon to a colander and run under cold water to stop cooking. Drain and set aside.
2. Add orzo to same pot of boiling water and cook until al dente, about 9 minutes. While orzo is cooking, mix lemon juice, zest, crushed red pepper and olive oil in a small bowl. Drain orzo well and transfer to a large serving bowl. Add broccoli, peppers, olives and beans. Pour dressing over orzo mixture and toss to coat completely; set aside to cool to room temperature. When pasta has cooled, toss in cheese and basil. Season with salt and pepper.

salt, broccoli florets, orzo, freshly squeezed lemon juice, lemon zest, red pepper, extravirgin olive oil, red peppers, olives, cannellini beans, parmesan, basil

Taken from www.myrecipes.com/recipe/broccoli-orzo-salad (may not work)