Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Orzo Salad with Grilled Broccolini and Sausage

Scott Phillips

Servings: 4

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

Ingredients

  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 1/4 cup pitted picholine olives (or other mild green olives), quartered
  • 1-1/2 Tbs. capers, rinsed and chopped
  • 1 large bunch (about 12 oz.) broccolini, trimmed
  • 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
  • Kosher salt
  • 4 cooked chicken sausages
  • 8 oz. (1-1/4 cups) dried orzo
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 580
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 65
      Sodium (mg): 1260
      Carbohydrates (g): 58
      Fiber (g): 5
      Protein (g): 27

Preparation

  • Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.

    Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.

    Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.

    Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.

    Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

The salad pairs nicely with Classic Tomato Soup.

Reviews

Rate or Review

Reviews

  • User avater
    khavasutra | 02/10/2015

    Fast, simple, and absolutely delicious. I used castelvetrano olives and a mild chicken italian sausage.I am so excited to make this for a potluck.

  • dsraymond | 06/27/2013

    I haven't made this yet but I think it would be nice with a whole grain like Farro, and more healthful too. I'll be trying this in the next couple weeks while we're on vacation.

  • mmarston | 09/19/2011

    This is a great summer meal, good leftover and very adaptable. I like more of the dressing and have substituted many other types of grilled veggies and meat. Make it mild or try some spicy sausage.

  • User avater
    Scooteroo | 10/09/2010

    Liked the recipe and was good hot or cold, with mild flavors. Added a bit of basil and some more black pepper to pump it up a bit. Grilled vegetables adds nice outdoors taste, too. Grilled some marinated chicken breasts with it and served it with the orzo salad for a good evening meal.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks