Orange Orzo Salad with Almonds, Feta, and Olives

I modified this delicious recipe from Cookie and Kate for people who have sensitive stomachs.

2026-07-22T09:32:47.044Z • 10 mins prep + 20 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2/3 cup orzo pasta
• 1 tbsp butter
• 1 1/3 cup vegetable broth
• 2 tbsp raw almonds, unsalted
• 2 tbsp fresh parsley, chopped
• 2 tbsp Kalamata olives, pitted and halved
• 2 tbsp green onion (green part only), chopped
• 2 tbsp raisins, preferably golden
• 1/4 cup crumbled feta cheese
• 1 tsp orange zest
• 1/4 cup orange juice
• 1 tbsp olive oil
• 2 cups spinach
• 1 bunch of purple broccolini

Instructions

1. In a small pan, melt butter over medium high heat. Add orzo and brown for a couple minutes, stirring frequently to not burn it. Add the broth to the pan and bring to a gentle boil, then reduce heat. Cook for about 10 minutes. Keep an eye on it and stir occasionally so that you don't burn it. You may need to add a bit more broth or water.
2. Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 3 to 5 minutes. Cool for a few minutes and then transfer to a cutting board and chop.
3. In the same pan used for toasting the almonds, add a bit more olive oil and heat on medium high heat. Cook the broccolini for about 3 to 5 minutes, just charring the florets. Set aside.
4. In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, 2 tbsp raisins, and feta cheese.
5. In a small bowl, combine the orange zest, orange juice, and extra-virgin olive oil. Pour the dressing over the salad and toss to combine.
6. Serve over a bed of spinach, slices of oranges, and half the broccolini.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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