Orange Orzo Salad with Almonds, Feta and Olives

Orange Orzo Salad with Almonds, Feta and Olives

Orange Orzo Salad with Almonds, Feta and Olives

INGREDIENTS

• 8 ounces whole wheat orzo pasta (I used DeLallo brand)
• 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)
• 1 teaspoon orange zest
• ¼ cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic)
• ¼ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. 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, and immediately rinse the orzo under cold running water until the orzo is no longer warm. Drain well.
2. Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 5 minutes. Transfer the almonds to a cutting board and chop them.
3. In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta (if using).
4. 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.
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