Smyrna Depot Farmers Market Recipe of the Month:
Orzo Pasta Salad

Servings: 6
Total time: 20 minutes

Ingredients
3 Cups Broccoli Florets (chopped)
1 Cup Orzo Pasta
1 Cup Chopped Sweet Peppers (seeded)
1 Medium-Large Cucumber (chopped)
1 Cup Cherry Tomatoes (halved)
1 Cup Finely Chopped Red Onion
1 (16-oz. can) Cannellini Beans
1 Cup Italian Dressing
Salt, Pepper, Italian Seasoning and Garlic Powder (to taste)

Directions:
Blanch your broccoli florets—bring a pot of water to a boil, then add the broccoli. Bring the broccoli to a boil and let it boil for two minutes. Using a slotted spoon, scoop the florets out and place them in a bowl of ice water to stop the cooking process. Drain them and set them aside.

Make your orzo according to package directions.

While the orzo is cooking, chop the rest of your vegetables into bite-sized pieces.

Drain the orzo and put in a large bowl. Add the broccoli, sweet peppers, cucumber, tomatoes, red onion, cannellini beans and seasonings. Give the salad a good toss before adding the dressing.

Pour the dressing over the top and toss until well combined.

You can serve the salad chilled or at room temperature. Enjoy!

Notes: You can substitute chickpeas for the cannellini beans and add whatever vegetables you like. I use a creamy Italian dressing, but if you omit the creamy version this is a vegan-friendly recipe.

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Find fresh fruits and vegetables at the Smyrna Depot Farmers Market, held each Saturday from 8 a.m.–noon, May 21–Sept. 17, at the historic Depot District in downtown Smyrna, Tennessee.