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Whole Wheat Orzo Salad

 Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania
8 ServingsPrep/Total Time : 30 min.

Ingredients

  • 2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 3 medium tomatoes, finely chopped
  • 1 English cucumber, finely chopped
  • 2 cups (8 ounces) crumbled feta cheese
  • 1-1/4 cups pitted Greek olives (about 6 ounces), chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 cup fresh mint leaves, chopped
  • 1/2 medium red onion, finely chopped
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon peel
  • 3 garlic cloves, minced
  • 1/2 teaspoon pepper

Directions

  • Cook orzo according to package directions. Drain orzo; rinse with
  • cold water.
  • Meanwhile, in a large bowl, combine remaining ingredients. Stir in
  • orzo. Refrigerate until serving. Yield: 8 servings.
Nutritional Facts: 1-3/4 cups equals 411 calories,

2 of 2

Whole Wheat Orzo Salad (continued)

Nutritional Facts: 17 g fat (4 g saturated fat), 15 mg cholesterol, 740 mg sodium, 51 g carbohydrate, 13 g fiber, 14 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.