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.
Serves:
Ingredients
- 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
- ¼tspsalt
- freshly ground black pepperto taste
Instructions
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Bring a large pot of salted water to boil.
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Add the orzo and cook until al dente, according to package directions.
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Before draining, reserve roughly ½ cup pasta cooking water.
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Drain, then immediately rinse the orzo under cold running water until the orzo is no longer warm. Drain well.
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Toast the almonds in a medium skillet over medium heat, stirring frequently for 5 minutes until fragrant and turning golden on the edges.
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Transfer the almonds to a cutting board and chop them.
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In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta.
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In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt.
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Add ¼ cup of the reserved pasta cooking water, and whisk until blended.
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Pour the dressing over the salad and toss to combine. Season with pepper to taste.
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Let the orzo salad rest for at least 10 minutes.
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Season to taste with additional salt if desired, serve, and enjoy!
Nutrition
- 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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