Description
This Mediterranean Orzo and Beans recipe is a light, refreshing, and protein-rich salad perfect for meal prep, picnics, or a simple weeknight dinner. Made with orzo pasta, creamy cannellini beans, fresh veggies, and a zesty lemon dressing, it’s a Mediterranean delight bursting with flavor and health benefits.
Ingredients
1 ½ cups orzo pasta
1 can (15 oz) cannellini beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup Kalamata olives, pitted and sliced
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons olive oil
½ cup feta cheese, crumbled (optional)
Salt and black pepper to taste
Instructions
1. Boil the orzo according to the package instructions until al dente. Drain and rinse with cold water if serving cold.
2. While the orzo cooks, prep the veggies: dice the cucumber, halve the tomatoes, slice the red onion, and chop the parsley.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.
4. In a large bowl, combine the cooled orzo, cannellini beans, tomatoes, cucumber, red onion, olives, and parsley.
5. Drizzle the dressing over the orzo mixture and toss gently to combine.
6. Add crumbled feta cheese on top if using. Serve immediately or chill in the fridge before serving.
Notes
To make this dish vegan, simply skip the feta cheese or use a plant-based alternative.
It tastes even better after chilling in the fridge for a few hours.
Great for meal prep — store in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg