2 1/2 c. steamed broccoli florets
8 oz. orzo, cooked al dente, drained
2 lg. tomatoes, chopped
3 med. size green onions, chopped
3 tbsp. chopped fresh parsley
1 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. freshly ground pepper
1 tsp. garlic powder or 2-3 minced garlic cloves