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Orange Orzo Salad with Almonds, Feta and Olives

These very best orzo salad recipe, including bright, fresh Mediterranean tastes! This nutritious salad consists of entire grain orzo, fresh parsley, crumbled feta, toasted almonds, Kalamata olives and green onion.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 399kcal
Author Susan

Ingredients

  • ¼ cup fresh-squeezed orange-juice (from 1 to 2 oranges, preferably organic)
  • ½ cup raw-almonds
  • ½ cup chopped green-onion
  • 8 oz whole-wheat orzo-pasta (I used DeLallo brand)
  • ½ cup raisins preferably golden
  • 1 medium clove garlic pressed or minced
  • ½ cup crumbled feta-cheese (optional)
  • 1 tsp orange-zest
  • ½ cup pitted Kalamata-olives halved
  • 1 cup chopped flat-leaf parsley
  • 2 tbsp white-wine-vinegar
  • ¼ cup extra-virgin olive-oil
  • freshly-ground black-pepper to taste
  • ¼ tsp salt

Instructions

  • Bring a large-pot of salted water to boil. Add the orzo & cook till al-dente, according to package instructions. Before draining, book roughly ½ cup pasta-cooking-water. Drain and rinse the orzo under cold running water till the orzo is no longer-warm. Drain well.
  • Toast the almonds in a medium-skillet over moderate heat, stirring regularly for 5minutes or till aromatic & turning golden on the edges. Transfer the almonds to a cutting-board and chop them.
  • In a large-serving-bowl, blend the cooked orzo, olives, raisins, chopped almonds, green-onion, parsley and feta (if using).
  • In a liquid measuring cup or small bowl, combine the orange-juice, orange-zest, vinegar, olive-oil, salt and garlic. Add ¼ cup of the reserved pasta-cooking-water and whisk till combined.
  • Pour the dressing on the salad and toss to blend. Season with pepper, to taste.
  • Season to taste with additional salt, if needed, and then serve. Leftovers will keep well in the fridge for up to 4-days.

Notes

To make Vegan or Diary-Free: Just omit the feta-cheese. You may want to bring a couple additional olives to compensate for feta's saltiness.
To make Gluten-Free: Replace little gluten-free pasta noodles to the orzo.
To make Nut-Free: Omit the almonds, or attempt using pepitas instead.