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Lemony Orzo Two Bean Salad
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Elevate your pasta salad with fresh green beans and creamy cannellini beans.
Ingredients:
  • 1 cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
  • 1 1/2 cups frozen cut green beans
  • 1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
  • 1/2 cup coarsely chopped red bell pepper
  • 1/3 cup pitted kalamata olives, halved
  • 3 tablespoons sliced green onions (3 medium)
  • 1/2 cup crumbled feta cheese (2 oz)
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, finely chopped
Instructions:
  • Prepare pasta according to package instructions, adding green beans for the last 5-7 minutes of cooking until both are tender. Drain the pasta and green beans, rinse with cold water to cool, and drain well.
  • Combine cooked orzo, green beans, and all other salad ingredients in a large bowl, excluding the feta cheese. Gently stir the mixture together and refrigerate for at least 1 hour until chilled.
  • In a small jar with a secure lid, shake together all dressing ingredients until thoroughly combined. Chill in the refrigerator until ready to serve.
  • Before serving, drizzle the dressing over the salad and gently toss to ensure every leaf is coated. Sprinkle with crumbled feta cheese for a finishing touch.

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