A zippy Citrus Vinaigrette adds a tasty finishing touch to this Toasted Orzo with olives, feta, almonds, and fresh parsley.
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
- ¼ cup minced shallot
- 3 tablespoons chopped fresh parsley
- Garnish: toasted sliced almonds, chopped fresh parsley
Instructions
- 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.
- 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.
Citrus Vinaigrette
MAKES ABOUT ¾ CUP
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons Champagne vinegar
- 1 tablespoon orange zest
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Whisk together all ingredients until combined.
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