Orange Orzo Salad with Almonds, Feta and Olives
The best orzo salad recipe, featuring bright, fresh Mediterranean flavors! This healthy salad includes whole grain orzo, fresh parsley, toasted almonds, crumbled feta, green onion and Kalamata olives.
Updated by Kathryne Taylor on September 3, 2024
First of all, I’m so excited that you’re so excited about the new Cookie + Kate app! I had no idea that you wanted an app so badly (why didn’t you tell me?!), but I’m happy that I have one for you now. Please tell your friends and family about the app, and I’ll add more recipes to it soon!
To celebrate, I’m sharing this fresh, bright and irresistible orzo salad recipe. It’s bursting with Mediterranean flavors—juicy orange, parsley, toasted almonds, crumbled feta and Kalamata olives.
I don’t use oranges nearly as often as I use lemon and lime, but this salad reminds me not to overlook those sweet, quiet oranges, especially while they’re in season.
This orzo salad was also a lesson in pasta salads. First lesson? You must rinse the pasta immediately after cooking it so it doesn’t get sticky and lopsided. Adding some of the starchy cooking water to the dressing adds body to the salad, while keeping the oil content in check.
Let the salad marinate for at least 10 minutes, so flavors have time to meld and the pasta has time to absorb some of the moisture. It doesn’t taste all that special until it’s had a little rest, and then it tastes spectacular. Trust me!
If you are an olive hater or raisin hater, just omit those parts. The salad still works well without them, although I like it best as written. You can also omit the feta to make this a vegan salad. It’s so good, however you make it.
This salad was inspired by a salad offered in the deli at a local grocery store called Hen House. Which is to suggest that it packs great for lunch (and picnics, I imagine), and keeps well for several days in the fridge.
As always, please let me know how you like it. If you’re looking for more fresh salads, here they are!
Orange Orzo Salad with Almonds, Feta and Olives
The best orzo salad recipe, featuring bright, fresh Mediterranean flavors! This healthy salad includes whole grain orzo, fresh parsley, toasted almonds, crumbled feta, green onion and Kalamata olives. Recipe yields 6 side servings.
Ingredients
- 8 ounces whole wheat orzo pasta (I used DeLallo brand)
- ½ cup raw almonds
- 1 cup chopped flat-leaf parsley
- ½ cup pitted Kalamata olives, halved
- ½ cup chopped green onion
- ½ cup raisins, preferably golden
- ½ cup crumbled feta cheese (optional)
- 1 teaspoon orange zest
- ¼ cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic)
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- 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 ½ 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 (if using).
- In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt. Add ¼ 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 at least 10 minutes (or up to several hours in the refrigerator) so it has time to soak up the dressing. Season to taste with additional salt, if necessary, and serve. Leftovers will keep well in the refrigerator for up to four days.
Notes
Recipe inspired by a salad offered at Hen House grocery stores.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This salad looks absolutely perfect as a light dinner or lunch at work. Can’t wait to try it :)
One reason why I was so excited about it! Sometimes you just need something that packs well. Let me know what you think, Natalie. I appreciate the review!
This sounds interesting and I will definitely try it. Just curious though, I’ve never eaten olives as they just don’t seem appetizing at all. What kind of flavor do olives have? If the olives were left out of this recipe do you think it would still taste good?
Let me know what you think when you do, Susan! I’m not exactly how to describe the flavor since you haven’t had them :) Different olive varieties do have distinct flavors, so sometimes it can be about finding the type you like best. You can leave them out, but I highly recommend trying them with it. They provide a nice balance of flavors with this salad – keeping it fresh, bright and along the Mediterranean flavors.
I’m someone who’s never really liked olives, but I recently made a tapenade from Kate’s website and I love the flavours, so do give olives a go :)
I’m an olive LOVER so I’m so into this salad! I’m so excited for your app Kate!
Thank you!! When you start using the app, I would love to hear what you think!
Almonds and feta ?
Sounds like a great combo – I am wondering why I never thought about it.
Will definitely give it a go !
Great compliments! Let me know what you think.
YUM! I LOVE orzo salads… Can’t wait to try this version!
Great to hear! Let me know what you think, Ellen when you try it.
Do capers might be a good sub for olives in this recipe?
Great recipe. I added finely chopped Swiss chard, instead of parsley, because I have lots in the garden.
OMG—Everything about this salad is on point!
Well thank you,Gaby!
This looks so delicious, I can’t wait to make it! Could you recommend what else to make with it for dinner to round out the meal?
It can be a stand alone or you could always pair it with soup. Thanks for your review, Catherine.
I paired it with a black bean burger from Cook’s Illustrated and it went really well!
I added a can of garbanzo beans one time, another it was cannellini. You could serve with a simple grilled chicken breast or fish fillet.
I luckily saw this recipe in my email very shortly before heading off to the grocery store & I knew I had to try it ASAP! We had it for dinner tonight and it was absolutely fantastic! So fresh and delicious. We ended up using thinly sliced Kale instead of Parsley & Green Onion just because I’m not the biggest fan of either of those. It felt good still seeing green in my bowl and the texture of the Kale was a perfect addition! I also realized that I forgot to get Raisins while at the store, so we used Dried Cranberries because I happened to have some on hand. Worked out just fine! My husband really loved the meal and we have plenty for leftovers tomorrow. Thanks for the fabulous recipe!!!
You’re very welcome! I love when timing like that happens. Thanks for sharing your adaptions and they sound wonderful!
I absolutely adore orzo pasta! This pasta salad looks delicious and wonderfully filling. Can’t wait to try it.
On another note. I was finally able to get my hands on a copy of your cookbook (I’m in Australia)! It was everything I was expecting it to be, informative, simple, and beautifully photographed. Congratulations. x
I would love to hear what you think of the recipe and the book! Thank you for your support and wonderful words, Paula. :) Enjoy it!
It’s great to start new year with a veggie recipe, thanks for inspiration.
You’re very welcome, Juzz!
Hey Kate…!amazing your recipe and it looks soooo yummy & delicious and i love your beautiful photography. i will trying to making this in upcoming weekend. Thanks for sharing…!
You’re so sweet, Samantha! Thank you, for your kind words. Let me know what you think of the salad. I would love to hear. :)
We cooked it last night and loved it! Wouldn’t change anything with the recipe. Thank you!
Thanks for sharing, Brian! Great to hear. I appreciate the star review.
What an awesome quick & easy recipe! Pinning this for later …
Thank you!
I love how you always include options to customize (i.e. “make it vegan” or “make it gluten-free”). Love the colors and freshness here!
I’m happy you find this helpful!
Hi Kate!
This is my first time on your site and I can’t wait to try this Orzo salad! I see there are 6 servings but am wondering what the serving size is? Approx 1C? I am trying to figure out how many weight watcher flex-points it all adds up to be per serving.
Thank you!
If anyone else has made this and knows please feel free to reply! Thank you!
Hi Angelene, I’m so glad you found my blog! I wish I could say with exact certainty, but yes, I think around 1 cup is right.
Looks like a nice recipe to serve anytime, but especially with a summer bbq! One person here asked what would this pair well with, and as you replied as a stand alone dish, or souvlaki/ kebabs (lamb, pork, or chicken). In Greece we often serve orzo salad as a side dish with the menu I described previously. Thank you for your lovely twist on orzo salad, I can’t waiy to try it!
Yes, agreed! Thank you, for your comment. Let me know what you think when you try it.
This orzo salad is absolutely delicious! The dressing is so tasty and yummy. Since I don’t like olives I omitted them but added some extra feta instead. I also added chickpeas for some protein as I’m planning on eating it for lunch at work this week. Sooo good. I will definitely make this recipe again.
That sounds like a great way to make it your own and get what you need in! Thanks so much for your comment and review, Annika. Enjoy it for lunch.
This is an incredibly easy recipe, and a new favorite! A perfect combination and sweet and savory, and it keeps well for several days in the fridge.
I’m glad you think so, Teri! Thanks for the review.
The flavors of this salad were addicting. I’m not a raisin fan and my husband isn’t an olive fan but they worked great together. The sweet and salty was perfect! To make the salad a meal I added some chickpeas, tomatoes, and cucumber then served it over a bed of romaine.
Don’t they! It’s great when you put two things together that you don’t typically like, but somehow it’s wonderful. Thanks for the review, Aimie!
This salad turned out AMAZING.
So delicious
And it was pretty easy to make
I used walnuts instead of almonds.
Great alternative, Reine! Thank you, for the review.
Just made this and it is DELICIOUS!!!!!! Left out the raisins – family doesn’t like them, and it is amazingly yummy!
Glad it was a hit!! Thank you, Lisa!
My family loved this delicious salad; I served it with pomegranate and feta on top. I think the tang of the pomegranate worked well.
Sounds wonderful! I love the addition of the wintery fruit :)
I couldn’t wait to make this after I saw the picture. Even with a handful of substitutions, it was still absolutely delicious. I loved the orange and feta combination, and recommending including the feta’s brine, if you have it.
You just made my day! I’m happy the picture drew you in. Thanks so much for the review, Sarah!
I made this but with modifications due to lack of the right ingredients and a nut allergy. I used shallots instead of green onions, kale instead of parsley and pepitas instead of almonds. It turned out great! It was even better the next day when I warmed it up a little.
I’m happy the based worked for you and you were able to adjust based on your needs! Thank you, for sharing.
My husband is allergic to nuts. Thank you for the idea of using Pepitas instead. Did you roast them? Were they salted or plain?
Toasted in a skillet would be nice!
I used raw (plain) pepitas and toasted them.
This is absolutely, unbelievably delicious! It may be one of the best dishes I’ve ever eaten, honestly. I served this for a light dinner last night with a cup of egg drop soup and was completely blown away. Just had leftovers with some grilled chicken breast mixed in and wowza, I can’t rate this high enough!!! Thank you for an amazing dish that will be in regular rotation in my house! I look forward to sharing this with friends.
Sounds like a great combination with the soup. I love that you are already planning to share with friends, Colleen! Thanks for your review.
Just made this for dinner and it is wonderful. It’ll definitely go in my regular rotation. AnnVery fresh and easy for a weeknight. I’m not a fan of raisins, so I omitted those, but used everything else. I think next time I might add chickpeas – I feel like the extra body/protein would be lovely. Thanks, Kate, for another winner!
If you like dried cranberries, you could try adding those if you would like. Thank you, Anna for sharing!
Made this last night for friends and loved it, Filling and fresh so thanks for getting me to try something new. They loved it.
I’m happy you tried it! Thank you, Juli for the review.
Just to clarify, the salad will keep for a few days even with the dressing on the salad? This makes sense since there aren’t any wilty greens, but I just wanted to check!
I am loving your focus on oranges lately. I have been eating so many oranges this month and am excited to find new ways to incorporate them into recipes!
Yes, this salad will keep for a few days. Thank you, Kristen! Oranges are so good right now.
I made this today and it is so yummy! Instead of raisins, I used dried apricots, which were wonderful in this! They plump up and really compliment the orange flavor in the salad. I will be making this again!
Sound great! Thanks for sharing, Jenny. If you would want to leave a star review, I would appreciate it!
I made this tonight for a potluck vision board party with friends. It was a hit! Everyone loved all the fresh flavors and the raisins were a great addition and surprise to all. The best part was that 99% of the ingredients were in my cupboard and I only needed to buy fresh oranges.
I love when that happens! Just able to whip something up that was in your pantry. Success!
Another hit from Cookie & Kate! I made this last night and it was so good. The mix of sweet from the orange juice and savory from the olives plus the crunch of the almonds is fantastic.
Well, thank you Heather! I couldn’t agree more with your description. So good. Thanks for the review.
This salad is soooo yummy… Looks great..tastes amazing…packs great for work.. definitely will be making this over and over again…
That’s wonderful, Colleen! Thank you for your review.
Thank you, Kate, for reminding me how luscious and satisfying a good salad can be. I made this with leftover brown and wild rice because that’s what I had lurking in the fridge. I also threw in a handful of chopped bell pepper and dry tart cherries which melded in nicely. Love the combination of tart and sweet and varied textures. Meals like this keep me going on those long, winter days when energy fades in the afternoons.
Thank you, for sharing your variation! I’m glad you had a great result with rice. I appreciate the review, Juli!
This salad turned out AMAZING! Used wild rice instead of orzo because I didn’t realize I was out. The nuttiness of the the wild rice gave it a nice texture and the dressing is phenomenal!!
Wonderful! Thank you, Alyssa. I’m happy you liked it. :)
Hi Kate!
I have a dwarf Cara Cara orange tree in my backyard and I made this recipe with the last of those sweet oranges.
It is a fantastic recipe. I love the sweet yet salty flavor with the bite of green onion and garlic. Breakfast for me!
Thank you as always!
Jealous! I wish I had a fruit tree in my backyard. Makes a recipe even better! Thank you, Christine.
Delicious! Loved it. Easy to make.
Wonderful!
This recipe might sound like a risky combination but just make it!!! It’s sooo good, refreshing, and very filling. I think the key is using freshly squeezed orange juice to get even more of that orange flavor. I was being lazy and used oj from the carton, and I just had to use more of it to get a better orange flavor. I also subbed white wine vinegar with rice vinegar because that’s what we had. It was still crazy yummy!
I made this tonight to have for lunch this week and it is SO good. I couldn’t find whole wheat orzo so I settled with regular. I can’t wait to make this again with the whole wheat option though. Yum :)
Hi, Loren! I’m glad you liked it! Thank you so much for the comment and review.
i made this for my mom’s birthday dinner and added a piece of grilled chicken on top – it was absolutely perfect and i can’t wait to eat the left overs! thanks so much! dressing was amazing!!
The leftovers might be my favorite as the flavors really have a chance to meld. Thanks for your review, Sarah!
Could not stop eating! Love this recipe!! I changed the green onion to chopped red onion and just put it on the skillet for a few minutes with garlic and olive oil. I can’t handle raw onion:9 I also had to forgo the feta cheese (so sad) cuz we’re doing dairy free, but that in no way took away from the greatness of this flavorful dish. I was skeptical about raisins with olives?? But the sweet tart combo was a delish explosion. Anyway, the only complaint I have is that I got the app – great layout, btw, but this recipe isn’t there? hhmmm….not sure how you’re distributing recipes from app to website…Thank you for sharing your food. ta!
Thanks for sharing your variation and experience! I appreciate the review.
Yummmmy salad. Planning to take leftovers to my future in-laws this weekend to share. I omitted feta (vegan) and used currants instead of raisins, everything else as written and doubled! I would add even more olives next time, as you suggested – or maybe some fancy vegan feta. There will definitely be a next time!
Sharing is caring! Love there will be a next time, Lacey. Thanks so much!
I didn’t have orzo, so I substituted quinoa and it turned out great! Perfect to pack up for work or take to a potluck.
I’m glad the quinoa worked so well! Thanks for your review, Meredith.
I’m sitting at my desk at work, finishing off the last of this salad… it’s great! It packs so well for lunch, and was easy to make a big batch for the week. I also added chickpeas to round out the meal a little. This is a keeper for sure!
Love that! Yes, great salad for lunches. Thanks for sharing, Sarah.
One of my family’s go to lunch recipes! My four year old and two year old love it and my six month old just tried it for the first time (minus the almonds, feta and olives!)
Quick to get on the table and so tasty!
Great! Thank you, Emily for sharing. Happy it can satisfy the whole family, even the littlest one!
Made this for Mother’s Day for a picnic luncheon and it is FAB! I have never left a comment on a blog before, but for any of your followers who may have thought they’d like to try this – well, they absolutely should. The flavors compliment one another perfectly, and I have already been asked for the recipe several times. Thank you for sharing this!
I’m so glad you left a comment, Jenny! Thanks so much. I appreciate your review.
Hi! Found your site looking for an orzo salad recipe for a staff party and made this one. Wow! It’s amazing. I kind of hope no one likes it so I can bring it home and eat it all myself! I thought it would be too much of some ingredients but it’s perfectly balanced. I’ll be back!
I tried it a few weeks ago for us and loved it. Now I’m taking it to a picnic for the 4th. Can I substitute apple cider vinegar for the white wine vinegar? Or another sub?
Sure, or try more lemon juice as well. Thanks for the review, Karen!
Just made this recipe this morning for a 4th of July party. I snuck a bite & it’s delicious! Can’t wait to see how the flavors develop by this afternoon!
And, I’m hosting my own cookout this weekend. Any ideas for a tasty, no fuss menu? I don’t want the oven on any longer than it needs to be!
I would checkout my side dish ideas! https://sooka.info/2018/17-easy-healthy-side-dish-recipes/%3C/a%3E Lots of great ideas there. Or, checkout summer recipe ideas. https://sooka.info/vegetarian-summer-recipes/%3C/a%3E%3C/p%3E
What a delightfully different salad. I subbed kale for the parsley because that is what I had and added the rest of the orange with the orange peel. Delicious!
Thank you, Char! I appreciate your review.