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
Preparation
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!
