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
Ingredients
- 2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3 medium tomatoes, finely chopped
- 1 English cucumber, finely chopped
- 2 cups 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 zest
- 3 garlic cloves, minced
- 1/2 teaspoon pepper
Reviews
This is a nice summer dish. Easy to make and very tasty. I needed to add some italian dressing to it, as my family thought it was a bit on the dry side.
Very good!
I left out the beans. This was awesome as a side, delicious, fresh tasting and really easy to put together.
Loved the crunchy texture of this salad. Tasted great too! I'd definitely make this again.
Great flavored salad. It tasted even better the next day.
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?