Greek orzo salad with white beans, tomatoes, and feta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek orzo salad with white beans, tomatoes, and feta

Vegetarian, Mediterranean, Family-Friendly, Soy-Free

2 Servings, 570 Calories/Serving

20 Minutes

This classic Mediterranean pasta salad comes together in about 20 minutes and can be served room temperature as a main-course salad or as part of a potluck lunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orzo
  • ½ cup cooked white beans
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic cucumber
  • 1½ ounces pitted Castelvetrano olives
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh mint
  • 1 ounce organic baby arugula or other leafy greens
  • ½ cup crumbled feta
  • Sun Basket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
Chef's Tip
Make It Ahead
You can make this dish up to 1 day ahead (Steps 1 through 3, minus the mint prep); cover and refrigerate overnight. When ready to serve, tear or chop the mint leaves and toss with the salad.

Nutrition per serving

Calories: 570, Protein: 18g (36% DV), Fiber: 8g (32% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 25mg (8% DV), Sodium: 1160mg (48% DV), Carbohydrates: 70g (23% DV), Total Sugars: 7g, Added Sugars: (roasted red peppers contain trace amounts of added sugar): 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain and transfer to a large bowl. Drizzle with 1 teaspoon oil and toss to coat.
While the water heats and the orzo cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Rinse the white beans.
  • Cut the tomatoes in half.
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then on the diagonal into enough ¼-inch-thick slices to measure 1 cup [2 cups].
  • Cut the olives in half.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Strip the mint leaves from the stems; if desired, tear or coarsely chop the leaves.

3

Assemble the salad

To the bowl with the orzo, add the beans, tomatoes, cucumber, olives, shallots, mint, arugula, feta, and as much red pepper vinaigrette as you like and toss to coat; season to taste with salt and pepper.

Serve

Transfer the orzo salad to individual plates and serve any remaining vinaigrette on the side.
Kids Can!
  • Rinse the beans.
  • Measure the cucumber.
  • Strip and tear the mint leaves.
  • Toss the orzo salad.