Orange Orzo Salad with Almonds, Feta, and Olives

Thanksgiving is by far my favorite holiday.  The outdoor colors, scents of spices and herbs and curling up by a warm fire when the nights start to get chilly.  Why am I sharing this now in July?

Well, we recently learned that we will be hosting family Thanksgiving in 2020 and some of our family members have already started to make reservations in our home...in our new downstairs living quarters...that hasn't even started construction!

As you can imagine, we have started putting together a construction schedule with a one year goal and timeline!  My husband is already stressing!!  We need to add two bedrooms, a full bath, kitchenette, game area, media seating area 3 storage areas and a dining room/wine grotto room...just typing those words is stressing me out!  

I have (of course) been all over Pinterest and building my board for the new downstairs for the past year.  I feel good about the direction we are going with all of it and look forward to getting started to see the magic come to life over this coming year.

We have a dear friend that is an electrical contractor.  He recently came over to help my husband with our new panel box downstairs...safety first!  I promised him a nice dinner as thanks for assisting in our venture and included this orzo salad as a side dish.  Since I have a feeling he will be making several trips to our house, I better start upping my game for his dinners these next few months.

Orange Orzo Salad with Almond, Feta and Olives

Courtesy of Cookie and Kate

8 ounces orzo pasta

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

1 tsp orange zest

1/4 cup fresh-squeezed orange juice

1/4 cup olive oil

2 Tbl white wine vinegar

1 medium clove garlic, pressed or minced

1/4 tsp salt

black pepper, to taste

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 1/2 cup pasta cooking water.  Drain, and 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, until fragrant and turning golden on the edges, about 5 minutes.  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 1/4 cup of the reserved pasta cooking water, and whisk until blended.

Pour the dressing over the salad and toss to combine.  It might seem like too much dressing at first, but don't worry.  Season with pepper to taste.

Let the orzo salad rest for a least 10 minutes (or up to several hours in the refrigerator), to it has time to chill and soak up the dressing.  Season to taste with additional salt, if necessary, and serve.

Pairs beautifully with my Peach-Mustard-Glazed Pork Tenderloin and a chilled buttery Chateau St. Michelle Chardonnay.  Enjoy!

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