Orzo Salad with White Beans

You can double the serving size and serve this Greek-style pasta and bean salad as a main dish.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 5.1g
  • Saturated fat: 1.6g
  • Protein: 6g
  • Carbohydrate: 22.7g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 396mg
  • Calories from fat: 30%
  • Fiber: 3g
  • Calcium: 66mg

Ingredients

  • 2/3 cup uncooked orzo
  • 1 cup diced cucumber (about 1 small)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (15.8-ounce) can Great Northern beans, rinsed and drained
  • 1/3 cup reduced-fat olive oil vinaigrette
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper

Preparation

  1. Cook orzo according to package directions, omitting salt and fat; drain and rinse with cold water. Drain.
  2. . Combine pasta, cucumber, and next 3 ingredients in a large bowl, tossing gently. Combine vinaigrette and next 3 ingredients, stirring with a whisk. Add vinaigrette mixture to pasta mixture, tossing gently to combine.
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