Orange Orzo Salad with Almonds, Feta and Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean-inspired pasta salad featuring whole grain orzo with bright orange, toasted almonds, feta cheese, and Kalamata olives. Fresh parsley and a light vinaigrette give it a fresh, herbaceous flavor. A versatile side dish for grilled meats or light enough to eat as a standalone lunch.
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Nutrition & ingredients
Ingredients
serves 6- 8 ounces whole wheat orzo pasta (I used DeLallo brand)
- 1/2 cup raw almonds
- 1 cup chopped flat-leaf parsley
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup chopped green onion
- 1/2 cup raisins, preferably golden
- 1/2 cup crumbled feta cheese (optional)
- 1 teaspoon orange zest
- 1/4 cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 medium clove garlic, pressed or minced
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 296mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.