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Orzo Salad with Grilled Broccolini and Sausage

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.


  • 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


  • 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.


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Reviews (4 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.

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