Whole Wheat Orzo Salad
TOTAL TIME: Prep/Total Time : 30 min.
YIELD: 8 servings.
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
Ingredients
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2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
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1 can (15 ounces) cannellini beans, rinsed and drained
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3 medium tomatoes, finely chopped
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1 English cucumber, finely chopped
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2 cups crumbled feta cheese
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1-1/4 cups pitted Greek olives (about 6 ounces), chopped
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1 medium sweet yellow pepper, finely chopped
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1 medium green pepper, finely chopped
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1 cup fresh mint leaves, chopped
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1/2 medium red onion, finely chopped
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1/4 cup lemon juice
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2 tablespoons olive oil
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1 tablespoon grated lemon zest
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3 garlic cloves, minced
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1/2 teaspoon pepper
Directions
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1.
Cook orzo according to package directions. Drain orzo; rinse with cold water.
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2.
Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.
Nutrition Facts
1-3/4 cups: 411 calories, 17g fat (4g saturated fat), 15mg cholesterol, 740mg sodium, 51g carbohydrate (3g sugars, 13g fiber), 14g protein.
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