Orange Orzo Salad
Ingredients
The salad
-
8
ounces
whole wheat orzo pasta
-
½
cup
raw almonds
-
1
cup
chopped flat-leaf parsley
-
½
cup
pitted Kalamata olives, halved
-
½
cup
chopped green onion
-
½
cup
raisins, preferably golden
-
½
cup
crumbled feta cheese (optional)
The dressing
-
1
teaspoon
orange zest
-
¼
cup
fresh-squeezed orange juice
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
white wine vinegar
-
1
medium clove
garlic, pressed or minced
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- 1. Boil salted water in a large pot and cook the orzo until al dente, reserving about ½ cup of the cooking water before draining.
- 2. Rinse the orzo under cold water until cool and drain well.
- 3. Toast the almonds in a skillet over medium heat until fragrant and golden, then chop them.
- 4. In a large bowl, combine the orzo, chopped almonds, parsley, olives, green onion, raisins, and feta if using.
- 5. In a separate bowl, mix the orange zest, orange juice, olive oil, vinegar, garlic, and salt, adding the reserved pasta water and whisking until blended.
- 6. Pour the dressing over the salad, toss to combine, and let it rest for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
14g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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