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Greek Salad with Orzo

Total Time

Prep/Total Time: 20 min.

Makes

4-5 servings

"This salad was created in summer when my tomato garden was more bountiful than ever," says Kelly Skahan from Springfield, Missouri. "It's a snap to prepare and simply sensational."

Ingredients

  • 4 quarts water
  • 1-1/4 cups uncooked orzo pasta
  • 1 cup cut fresh green beans, cooked
  • 2 large tomatoes, seeded and chopped
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/2 cup Greek vinaigrette

Directions

  1. In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender.
  2. Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts

3/4 cup: 311 calories, 14g fat (2g saturated fat), 0 cholesterol, 251mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 7g protein.

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