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

Soy-Free, Vegetarian, No Added Sugar, <600 Calories

2 Servings, 560 Calories/Serving

20 Minutes

Orzo may look like rice, but it’s got the quick-cooking powers of pasta. Just boil it for a few minutes, then drain and toss with protein-packed white beans, crumbled feta, and a rainbow of fresh veggies.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 5 ounces organic grape or cherry tomatoes
  • 1 organic cucumber
  • 1 or 2 organic shallots
  • 1½ ounces pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh mint
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons crumbled feta
  • Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)
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 560, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 950mg (41% DV), Total Carb. 72g (26% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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 is heating and the orzo is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

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

3

Assemble the orzo salad

To the bowl with the orzo, add the beans, tomatoes, cucumber, shallots, olives, mint, arugula, feta, and half the red pepper vinaigrette and toss to coat (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper. 

Serve

Transfer the orzo salad to individual plates and serve the remaining vinaigrette on the side. 

Kids Can!
  • Fill a sauce pot with water for the orzo.
  • Rinse the beans.
  • Measure the cucumber. 
  • Strip and tear the mint leaves.
  • Assemble the orzo salad.