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!
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