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Fresh Dense Bean and Orzo Salad

dense bean and orzo salad - featured image
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A quick and easy salad combining creamy beans, tender orzo, fresh veggies, and a tangy lemon-garlic dressing. Perfect for Memorial Day potlucks and summer gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup (60ml) extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Optional: ½ cup feta cheese crumbles or Kalamata olives

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) orzo and cook according to package directions, usually 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain orzo in a colander and rinse under cold water to stop cooking and cool the pasta. Let drain completely (about 5 minutes).
  3. While orzo cooks, drain and rinse one 15 oz (425g) can each of cannellini beans and chickpeas. Set aside to drain well.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, and roughly chop fresh parsley (¼ cup) and basil (2 tablespoons).
  5. In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 minced garlic clove, and salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper). Adjust seasoning as needed.
  6. In a large mixing bowl, combine cooled orzo, drained beans, chopped veggies, and herbs. Pour dressing over and gently toss until evenly coated, being careful not to mash the beans.
  7. If desired, fold in ½ cup crumbled feta cheese or a handful of sliced Kalamata olives.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss gently before serving.

Notes

Do not overcook the orzo; it should be al dente. Rinse pasta and beans well to keep salad fresh and light. Use fresh lemon juice for best flavor. Toss salad gently to avoid breaking beans. Salad tastes best after chilling at least 30 minutes. Optional add-ins include feta cheese or Kalamata olives. For gluten-free, use gluten-free orzo or substitute with quinoa or cauliflower rice.

Nutrition

Keywords: bean salad, orzo salad, Memorial Day potluck, easy salad, summer salad, healthy salad, vegetarian, gluten-free option

Find it online: https://perkypan.com/fresh-dense-bean-and-orzo-salad-recipe-easy-memorial-day-potluck-dish/