Description
This Mediterranean Orzo and Beans recipe is a refreshing, wholesome, and protein-packed pasta dish made with orzo, white beans, lemon, cherry tomatoes, and olive oil. It’s the perfect meal prep idea for healthy lunches or light dinners and can be served warm or cold. A great vegetarian Mediterranean pasta recipe.
Ingredients
1 cup orzo
1 can (15 oz) white beans, drained and rinsed
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 lemon, zested and juiced
2 tablespoons olive oil
1 clove garlic, minced
¼ cup fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Boil a pot of salted water and cook the orzo according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
2. While the orzo cooks, halve the cherry tomatoes, chop the red onion, and rinse and drain the beans. Add them to a large bowl.
3. To the bowl, add lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper. Stir well.
4. Add the cooked orzo to the mixture and toss everything together until well combined. Taste and adjust seasoning as needed.
5. Stir in chopped parsley just before serving. Serve warm, chilled, or at room temperature.
Notes
This dish tastes even better the next day as the flavors meld.
Swap in chickpeas or kidney beans for a twist.
Add feta or olives for extra flavor and variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg