How To Make Orange Orzo Salad
Grab a bite of this delectable orzo salad for lunch! It’s loaded with crunchy almonds and savory feta and olives. Whip this up in just under an hour.
- 8ozwhole wheat orzo pasta
- ½cupraw almonds
- 1cupflat-leaf parsleychopped
- ½cupKalamata olivespitted, halved
- ½cupgreen onionchopped
- ½cupraisinspreferably golden
- ½cupcrumbled feta cheeseoptional
- 1tsporange zest
- ¼cupfresh-squeezed orange juicefrom 1 to 2 oranges, preferably organic
- ¼cupextra-virgin olive oil
- 2tbspwhite wine vinegar
- 1medium garlic clovepressed or minced
- freshly ground black pepperto taste
Bring a large pot of salted water to boil.
Add the orzo and cook until al dente, according to package directions.
Before draining, reserve roughly ½ cup pasta cooking water.
Drain, then immediately rinse the orzo under cold running water until the orzo is no longer warm. Drain well.
Toast the almonds in a medium skillet over medium heat, stirring frequently for 5 minutes until fragrant and turning golden on the edges.
Transfer the almonds to a cutting board and chop them.
In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta.
In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt.
Add ¼ cup of the reserved pasta cooking water, and whisk until blended.
Pour the dressing over the salad and toss to combine. Season with pepper to taste.
Let the orzo salad rest for at least 10 minutes.
Season to taste with additional salt if desired, serve, and enjoy!
- Calories: 384.65kcal
- Fat: 19.56g
- Saturated Fat: 3.86g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.90g
- Polyunsaturated Fat: 2.84g
- Carbohydrates: 44.39g
- Fiber: 4.22g
- Sugar: 10.35g
- Protein: 10.29g
- Cholesterol: 11.13mg
- Sodium: 300.81mg
- Calcium: 142.06mg
- Potassium: 377.93mg
- Iron: 2.48mg
- Vitamin A: 65.34µg
- Vitamin C: 21.02mg
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