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. &mdash; Mya Zeronis, Pittsburgh, Pennsylvania

Whole Wheat Orzo Salad

whole wheat orzo pasta (about 1 pound)

(15 ounces) cannellini beans, rinsed and drained

tomatoes,

cucumber,

feta cheese

Greek olives (about 6 ounces), chopped

sweet yellow pepper, finely chopped

green pepper, finely chopped

mint leaves, chopped

red onion, finely chopped

lemon juice

olive oil

lemon

garlic cloves,

pepper

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.

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

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?

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

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

whole wheat orzo salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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