Tomato and Orzo Salad


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This flavorful pasta dish requires little time and effort, but offers BIG taste!

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Time needed

20 min preparation + 8 min cooking

Serving Size / Yield

7.5 Cups


  • salt
  • 1 1/4 C. orzo pasta
  • 1/2 lb. green beans, trimmed and each cut into thirds
  • 2 lg. lemons
  • 2 Tbs. extra virgin olive oil
  • 2 tsp. fresh oregano leaves, chopped
  • 1/4 tsp. black pepper
  • 1 lb. ripe tomatoes (about 3 med.), cut into 1/2-inch pieces
  • 4 oz. ricotta salata cheese, crumbled, or Parmesan cheese, shaved

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In 4-quart saucepan, heat 3 quarts of salted water to boiling over high heat. Add orzo; heat to boiling and cook 4 minutes. Add green beans and cook until orzo and beans are tender, about 4 minutes longer. Drain well.

Meanwhile, from lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix oil, oregano, 3/4 teaspoon salt, pepper, and lemon peel and juice until blended.

Add warm orzo and beans to dressing in bowl and toss well. Gently stir in tomatoes and cheese.

Each serving: About 340 calories, 12g protein, 44g carbohydrate, 14 total fat (6g sat.), 26mg cholesterol, 1,010mg sodium.

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