Taken from Taste of Home, this is such a pretty & colorful salad, full of flavor and perfect for these spring dinner luncheons or dinners. My sister-in-law just finished making it to take to a party and let me have a spoonful. Trust me on this one…it is a keeper!
2 1/2 cups uncooked whole wheat orzo pasty (about 1 lb)
1 can (15 oz) white kidney or cannellini beans, rinsed and draned
3 medium tomatoes, finely chopped
1 English cucumber, finely chopped
2 cups feta cheese (crumbled)
1/2 medium green bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1 medium sweet yellow bell pepper, finely chopped
1 1/4 cups pitted Greek olives (about 6 oz) chopped
1/2 medium red onion, finely chopped
14 cup lemon juice
2 Tables olive ol
1 tables grated lemon peel
3 garlic cloves, minced
1/2 teas pepper
Cook orzo according to package directions. Drain orzo; rinse with cold water.
Meanwhile, in a large bowl, combine remaining ingredients (except dressing). Stir in orzo.
Combine dressing ingredients and toss into the salad. Refrigerate until serving.