Whole Wheat Orzo Salad

Total Time: Prep/Total Time : 30 min.，Makes: 8 servings

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

Ingredients

• 2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3 medium tomatoes, finely chopped
• 1 English cucumber, finely chopped
• 2 cups crumbled feta cheese
• 1-1/4 cups pitted Greek olives (about 6 ounces), chopped
• 1 medium sweet yellow pepper, finely chopped
• 1 medium green pepper, finely chopped
• 1 cup fresh mint leaves, chopped
• 1/2 medium red onion, finely chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon grated lemon zest
• 3 garlic cloves, minced
• 1/2 teaspoon pepper

Directions

1. Cook orzo according to package directions. Drain orzo; rinse with cold water.
2. Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.

NutritionFacts

1-3/4 cups: 411 calories, 17g fat (4g saturated fat), 15mg cholesterol, 740mg sodium, 51g carbohydrate (3g sugars, 13g fiber), 14g protein.