Market District Recipes: Orzo Salad & Broccoli Salad

If you’re looking for some new dishes to try out in your home, be sure to try out these two great recipes from the Giant Eagle Market District!

Mediterranean Orzo Salad

Compliments of our Market District Chef Benjamin D’Amico

Makes: 10 lbs Prep Time: 25 min. Cooking Time: 12 min


  • 5 lb Orzo Pasta, Dry
  • 1 1/3 cup Kalamata Olives
  • 6 cups Grape Tomatoes
  • 3 ¼ cup Feta Cheese, Crumbled
  • 4 cup Cucumber, quartered slices
  • 1 1/3 cup Garbanzo Beans
  • 2 cups Yellow Bell Pepper, thinly sliced
  • 2 cups Artichoke Hearts
  • 1 cup Red Onion, thinly sliced
  • 8 cups Baby Spinach (add at the end)
  • 1 1/3 cup Extra Virgin Olive Oil
  • 1 cup Red Wine Vinegar
  • ½ cup Parmesan Cheese, shredded
  • 3 tbsp Garlic, fresh, minced
  • 3 tbsp Oregano, fresh, minced
  • 3 tbsp Parsley, fresh, minced
  • 3 tbsp Mint, fresh, mint
  • 1 cup Lemon juice, fresh squeezed
  • TT Crushed Red Pepper
  • TT Kosher Salt & Black Pepper


1. Cook orzo in boiling water for about 12 minutes or until al dente. Rinse under cold water and allow to cool.

2. Drain and rinse the artichokes and chick peas. Rinse the tomatoes, cucumber and yellow peppers.

3. Cut cucumber into 4, lengthwise then slice thin. Cut yellow pepper into ¼ inch strips then in half again horizontally.

4. In a large bowl combine orzo, vegetables, half of the feta cheese, Parmesan cheese, and fresh chopped herbs.

5. In a small bowl combine lemon juice, red wine vinegar, olive oil, and remaining ingredients and whisk together and mix with pasta mixture.

6. Season with salt & pepper to taste. Chill and cover. Store in refrigerator for up to 7 days.

7. When ready to serve toss pasta mixture with fresh spinach and top with remaining half of feta cheese as a garnish.

Classic Broccoli Salad

Compliments of our Market District Chef Benjamin D’Amico

Makes: 10 lbs Prep Time: 30 min. Cooking Time: N/A


  • 6 lbs Fresh Broccoli, Florets
  • 1 large Red Onion, Minced
  • 2 ½ cups Cooked Bacon, Crumbled
  • 2 ¼ cups Cheddar Cheese, Shredded
  • ¾ cups Golden Rasins
  • ¾ cups Rasins
  • ¼ cup Sunflower Seeds


  • 3 cups Mayonnaise
  • ½ cup White Vinegar
  • 2 tbsp Dijon Mustard
  • 3 tbsp Sugar
  • TT Kosher Salt
  • TT Black Pepper


1. Mix mayonnaise, sugar, & white vinegar in a mixing bowl.

2. In another bowl combine, bacon, cheddar cheese, raisins, onions, & broccoli.

3. Cover with the dressing & season with salt & pepper.

4. Chill and cover. Store in refrigerator for up to 4 days.


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