Ingredients
1
cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
1 1/2
cups frozen cut green beans
1
can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup coarsely chopped red bell pepper
1/3
cup pitted kalamata olives, halved
3
tablespoons sliced green onions (3 medium)
1/2
cup crumbled feta cheese (2 oz)
3
tablespoons lemon juice
2
tablespoons olive oil
2
tablespoons chopped fresh basil leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
Preparation
Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.
