Get Recipe Ingredients
Ingredients
For the salad
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 orange bell pepper, diced
- ½ cup cucumber, diced
- ⅓ cup red onion, finely diced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ½ cup Fresh Gourmet Honey Roasted Sliced Almonds
For the Lemon Herb Vinaigrette
- ¼ cup olive oil
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2 tbsp fresh lemon juice
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1 tsp lemon zest
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1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the orzo: Prepare orzo according to package directions. Drain, rinse under cold water, and set aside to cool completely.
- Combine the salad: In a large bowl, toss together the cooled orzo, cherry tomatoes, bell pepper, cucumber, red onion, olives, feta, and parsley.
- Whisk the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Dress and toss: Pour the lemon herb dressing over the salad and toss until all ingredients are evenly coated.
- Add the crunch: Fold in Fresh Gourmet Honey Roasted Sliced Almonds, reserving a small handful for garnish.
- Finish and serve: Top with the remaining almonds and additional parsley, if desired. Serve immediately or chill until ready to enjoy.
