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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad was created in summer when my tomato garden was more bountiful than ever, says Kelly Skahan from Springfield, Missouri. It's a snap to prepare and simply sensational. Ingredients:
4 quarts water |
1-1/4 cups uncooked orzo pasta |
1 cup cut fresh green beans, cooked |
2 large tomatoes, seeded and chopped |
1/2 teaspoon lemon juice |
1/4 teaspoon grated lemon peel |
1/2 cup greek vinaigrette |
Directions:
1. In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender.
2. Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and peel. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving. Yield: 4-5 servings.
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