Categories

Orzo Salad with Cannellini Beans and Olives

Orzo Salad with Cannellini Beans and Olives

It wasn’t until a couple of years ago that I first discovered orzo. I love cooking with it, because it’s a pasta you can cook like rice. For this recipe, I used the orzo to make a sort of Italian “rice” salad, but with orzo pasta. Last summer, I was crazy about rice salads. And now that the heat is here again, I can’t stop thinking about them. It’s something my whole family loves. They’re more filling than simple salads, and can easily be made vegetarian. This is not only a healthier option for our family, but also helps our grocery budget.

For this recipe I used cannellini beans, tomatoes and lots of olives. I also added some fresh flat leaf parsely and spring onions to liven up and balance out the canned goods in this dish.

Orzo Salad with Cannellini Beans and Olives

Ingredients

1 lb package orzo pasta
4 cups chicken broth
1 – 15 oz can, rinsed and drained, black olives, roughly chopped
2 tablespoons capers
1/2 cup pimento stuffed olives, roughly chopped
1 – 15 oz can, rinsed and drained Cannellini beans
a large bunch of spring onions, sliced
a large bunch of fresh flat leaf parsley, chopped
2 cups grape tomatoes, halved
1 cup feta cheese, crumbled
2 – 3 tablespoons olive oil

Method

1. Bring chicken stock to a boil in a small saucepan over high heat. Add orzo and reduce heat to a simmer. Simmer for 8-10 minutes. Turn heat off and let rest for 5-10 minutes.

2. Add black olives, capers, pimento stuffed olives, Cannellini beans, spring onions, parsley, grape tomatoes, and feta cheese to a large bowl. Add orzo and mix well. Drizzle with olive oil. Serve warm, or room temperature.

Tagged as: ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.