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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 tablespoons olive oil
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 1/2 medium red onion finely chopped
- 1 medium green pepper finely chopped
- 1 can (15 ounces) cannellini beans rinsed and drained
- 2 cups (8 ounces) crumbled feta cheese
- 3 medium tomatoes finely chopped
- 1 medium sweet yellow pepper finely chopped
- 2-1/2 cups uncooked whole wheat orzo pasta (about
- 1 english cucumber finely chopped
- 1-1/4 cups pitted greek olives (about 6 ounces) chopped
- 1 cup fresh mint leaves chopped
- Carbohydrate 6.32679198543589 g
- Cholesterol 0 mg
- Fat 1.1027020917829 g
- Fiber 2.02167181180481 g
- Protein 1.33326955568157 g
- Saturated Fat 0.178542389492039 g
- Serving Size 1 1 servings. (123g)
- Sodium 7.51901442620664 mg
- Sugar 4.30512017363108 g
- Trans Fat 0.0879933413699668 g
- Calories 35 calories
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.
