Citrus Orzo with Almonds, Olives & Feta
| Prep Time: 30 min | Cook Time: 25 min |
| Servings: 6 | Skill Level: easy |
Bright and fresh, briny and sweet — this delicious Spring side dish goes with just about anything.
Recipe and image by Chef Jamie Gwen
Ingredients
- 8 ounces orzo pasta
- 1/2 cup sliced almonds
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh mint leaves
- 1 jar Pearls Specialties Sliced Kalamata olives, drained
- 1 bunch green onions, thinly sliced
- 1/2 cup golden raisins
- 1/2 cup crumbled feta cheese
- Zest and juice of 2 oranges
- 3 tablespoons seasoned rice wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh mint leaves
- Salt & freshly ground black pepper
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Drain well and rinse with cold water.
- Toast the almonds in a skillet over medium heat, stirring frequently, until golden.
- In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, mint, sliced olives, green onion, raisins and feta.
- In a small mixing bowl, combine the orange zest, orange juice, olive oil and vinegar. Whisk to blend.
- Pour the dressing over the salad, season with salt and pepper to taste and toss to combine. Finish with mint leaves and serve.
