Lunch
Lemony Orzo Two Bean Salad
Description
Green beans pair with Progresso cannellini beans in this refreshing pasta salad.
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)
- Dressing
- 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
Directions:
- Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
- In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
- Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
- Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
