Whole Wheat Orzo Salad Recipe

5 5 5
Whole Wheat Orzo Salad Recipe
Whole Wheat Orzo Salad Recipe photo by Taste of Home
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Whole Wheat Orzo Salad Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time : 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Whole Wheat Orzo Salad in Taste of Home April/May 2014

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.

  • 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
  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

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Reviews forWhole Wheat Orzo Salad

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NHogue738 User ID: 8195113 265456
Reviewed May. 2, 2017

"Very good!"

MY REVIEW
aug2295 User ID: 4631582 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."

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C-Ro User ID: 6104789 200777
Reviewed May. 27, 2014

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

MY REVIEW
CatMurphy User ID: 7117971 199299
Reviewed May. 23, 2014

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

MY REVIEW
toolbarsco User ID: 6725667 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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