Holiday-Ready Red & Green Orzo

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Rating: 5
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Prep Time10minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Holiday-Ready Red & Green Orzo
Amount Per Serving
Calories 278 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 635mg 26%
Potassium 171mg 5%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 5g
Protein 8g 16%
Vitamin A 32%
Vitamin C 68%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

My birthday has come and gone, Halloween is just a few weeks away and, in the blink of an eye, it will be the Holidays!

I invite you to give this festive red-and-green recipe a test run before the upcoming season and recommend serving it as a main/side dish or when you are beckoned to a holiday event.

Super yummy and extremely easy!


Baked Broccoli and Tomatoes


  • 10 oz. broccoli florets
  • 4 medium tomatoes diced
  • 1 large shallot finely chopped
  • 2 Tbl. olive oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder


  1. Line a baking sheet with foil and set oven to 375 degrees.
  2. Place Broccoli, Tomatoes and Shallot on foil and drizzle with olive oil.
  3. Sprinkle with salt, garlic powder and onion powder.
  4. Bake in 375 degree oven for 20 to 35 minutes or until fork tender but not mushy.

Dressed Orzo Pasta


  • 1 lb. Orzo
  • 1 Tbl. Low Sodium Better Than Bullion Vegetable Flavor
  • 1/2 tsp. salt
  • 10 large basil leaves
  • 1 Tbl. olive oil As topping


  1. Add Orzo pasta to a large pan of boiling water.
  2. Immediately add Low Sodium Better Than Bullion, salt and basil leaves. Cook according to package directions
  3. Combine with cooked broccoli/tomato mixture and drizzle with additional olive oil.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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