Orzo Pasta Salad
Prepare this fantastic orzo pasta salad, filled with aromatic herbs and lemon, and serve it with salmon or a spinach pie. The leftovers served cold are perfect for lunch the next day.
Servings: 6
Calories: 309kcal
Ingredients
For the salad:
- 12 ounces orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 red onion medium, sliced
- 1 garlic clove minced
- ½ tablespoon brown sugar or granulated sugar
- 2 tablespoons capers drained and rinsed
- 1 parsley fresh small bunch
- ½ cup almond slivers or flakes
For the dressing:
- 3 tablespoons olive oil
- 1 lemon large, juiced
- ½ teaspoon salt or to taste
- ¼ teaspoon ground pepper
Instructions
- Heat the oil and butter in a nonstick medium pan. Add sliced onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, occasionally stirring, for about 8-10 minutes. When the onions are golden and caramelized, add the minced garlic.
- Add sugar and stir everything for 3 minutes. Use salt and pepper to your taste.
- Cook the orzo pasta according to the package. Drain and drizzle a few drops of oil over them. Set them aside to cool down.
- Make the dressing: In a small bowl, whisk together oil, lemon juice, and salt.
- Place pasta, caramelized onions, chopped parsley, capers, and half the almonds in a large bowl.
- Add the dressing and toss the salad gently. Make sure the dressing coats all ingredients.
- Sprinkle the rest of the almonds over the salad and serve.
- The salad will keep well in the refrigerator for three days.
Notes
You can replace orzo with:
- Israelian couscous
- Orecchiette pasta or Farfalle
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 32g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 321mg | Fiber: 3g | Sugar: 3g
