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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
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.
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.
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?