Orzo Salad

11 30 314
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Orzo Salad
Health Highlights


114 gm Green/yellow string beans, raw (wadhed, trimmed)
2/3 cup Dill, fresh (coarsely chopped)
2 tbsp Vinegar, white
1 tbsp Lemon juice
1/2 tsp Kosher salt
2 tbsp Feta cheese (for topping)
1 1/4 cup Orzo, dry
4 tbsp Extra virgin olive oil (divided)
1 tbsp Lemon peel (zest)
1/2 cucumber(s) Cucumber (diced)
1 dash Black pepper


Cook green beans in a large pot of boiling salted water for 4 minutes.

Prepare an ice water bath for your beans. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.

Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.

In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.

Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.

Optional: top with feta or goat cheese.


Nutrition Facts

Per Portion

Calories 314
Calories from fat 143
Calories from saturated fat 26.4
Total Fat 15.9 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 10.3 g
Cholesterol 4.7 mg
Sodium 367 mg
Potassium 234 mg
Total Carbohydrate 37 g
Dietary Fiber 2.5 g
Sugars 3.0 g
Protein 7.4 g

Dietary servings

Per Portion

Grain 1.7
Vegetables 1.2

Energy sources


Meal Type(s)