Toasted Orzo with Olives and Parsley
 
MAKES 4 CUPS
Ingredients
  • 1 (16-ounce) box orzo
  • Citrus Vinaigrette (recipe follows)
  • 1 cup Castelvetrano olives, halved
  • 1 (8-ounce) package feta cheese, cubed
  • ΒΌ cup minced shallot
  • 3 tablespoons chopped fresh parsley
  • Garnish: toasted sliced almonds, chopped fresh parsley
Instructions
  1. Heat a large saucepan over medium heat. Add orzo to dry pan, stirring constantly, until golden brown, about 7 to 8 minutes. Let cool slightly. Cook orzo according to package directions. Drain well.
  2. In a large bowl, toss together orzo, Citrus Vinaigrette, olives, feta, shallot, and parsley. Refrigerate for 1 hour before serving. Garnish with almonds and parsley, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/toasted-orzo-with-olives-and-parsley/