Whole Wheat Orzo Salad Recipe
Whole Wheat Orzo Salad Recipe photo by Taste of Home
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Whole Wheat Orzo Salad Recipe

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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
TOTAL TIME: Prep/Total Time : 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time : 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1-3/4 cups: 411 calories, 17g fat (4g saturated fat), 15mg cholesterol, 740mg sodium, 51g carbohydrate (3g sugars, 13g fiber), 14g protein .


  1. Cook orzo according to package directions. Drain orzo; rinse with cold water.
  2. Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving. Yield: 8 servings.
Originally published as Whole Wheat Orzo Salad in Taste of Home April/May 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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aug2295 189104
Reviewed Jun. 7, 2014

"I left out the beans. This was awesome as a side, delicious, fresh tasting and really easy to put together."

C-Ro 200777
Reviewed May. 27, 2014

"Loved the crunchy texture of this salad. Tasted great too! I'd definitely make this again."

CatMurphy 199299
Reviewed May. 23, 2014

"Great flavored salad. It tasted even better the next day."

toolbarsco 139851
Reviewed Apr. 23, 2014

"This salad was a big hit with everyone. The lemony dressing and crispy veggies make it colorful, light and tasty. My grocery store did not have whole wheat orzo so I just used the regular stuff. I followed the recipe and prepared 2 1/2 cups of uncooked pasta but it was way too much. I saved part of it to use in another recipe. Is it possible that the orzo should be 2 1/2 cups of cooked orzo?"

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