Tomato and Orzo Salad

Susan Matthews


Sounds so good I wanted to post this! I love fresh tomatoes!!

★★★★★ 1 vote
20 Min
10 Min


1 1/4 c
orzo pasta
1/2 lb
green beans, trimmed and cut in thirds
2 large
2 Tbsp
olive oil, extra virgin
2 tsp
oregano, fresh chopped
1/4 tsp
black pepper
1 lb
ripe tomatoes cut into 1/2 inch pieces
4 oz
ricotta salata cheese crumbled or parmesan cheese shaved


1In 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.
2Meanwhile, 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.
3Add warm orzo and beans to dressing in bowl and toss well. Gently stir in tomatoes and cheese.
4Each serving: About 340 calories, 12g protein, 44g carbohydrate, 14 total fat (6g sat.), 26mg cholesterol, 1,010mg sodium.

About this Recipe

Course/Dish: Pasta Salads