Tuscan White Bean and Orzo Salad
Tender orzo and creamy white beans toss together in a tangy lemon-herb dressing.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Tree nuts, Wheat
This salad layers nutty orzo pasta with creamy cannellini beans, sun-dried tomatoes, and fresh basil in a bright lemon vinaigrette. It holds up well at room temperature, making it a practical choice for potlucks, picnics, or make-ahead lunches. A scattering of shaved Parmesan and toasted pine nuts adds texture and savory depth.
Ingredients
- 1 1/2 cups orzo pasta
- 1 can cannellini beans, drained and rinsed (15 ounce)
- 1/2 cup sun-dried tomatoes, julienned
- 1/2 cup fresh basil, thinly sliced
- 1/3 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup red onion, finely diced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
-
Bring a 6-quart saucepan of salted water to a boil and cook the orzo until al dente, about 8 to 9 minutes.
-
Drain the orzo and rinse briefly under cold water to stop the cooking, then set aside to cool.
-
Toast the pine nuts in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, about 3 minutes.
-
In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until combined.
-
In a large bowl, combine the cooled orzo, cannellini beans, sun-dried tomatoes, red onion, and basil.
-
Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
-
Fold in the toasted pine nuts and shaved Parmesan, reserving a little of each for garnish.
-
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
-
Taste and adjust seasoning with additional salt, pepper, or lemon juice, then garnish with the reserved pine nuts and Parmesan before serving.
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Tuscan White Bean and Orzo Salad
This salad layers nutty orzo pasta with creamy cannellini beans, sun-dried tomatoes, and fresh basil in a bright lemon vinaigrette. It holds up well at room temperature, making it a practical choice for potlucks, picnics, or make-ahead lunches. A scattering of shaved Parmesan and toasted pine nuts adds texture and savory depth.
45 min 6 servings 410 cal
Ingredients
- 1 1/2 cups orzo pasta
- 1 can cannellini beans, drained and rinsed (15 ounce)
- 1/2 cup sun-dried tomatoes, julienned
- 1/2 cup fresh basil, thinly sliced
- 1/3 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup red onion, finely diced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- 1
Bring a 6-quart saucepan of salted water to a boil and cook the orzo until al dente, about 8 to 9 minutes.
- 2
Drain the orzo and rinse briefly under cold water to stop the cooking, then set aside to cool.
- 3
Toast the pine nuts in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, about 3 minutes.
- 4
In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until combined.
- 5
In a large bowl, combine the cooled orzo, cannellini beans, sun-dried tomatoes, red onion, and basil.
- 6
Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
- 7
Fold in the toasted pine nuts and shaved Parmesan, reserving a little of each for garnish.
- 8
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
- 9
Taste and adjust seasoning with additional salt, pepper, or lemon juice, then garnish with the reserved pine nuts and Parmesan before serving.
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