Orzo Salad with Cannellini Beans and Olives

This was a quick and easy dinner I made, mainly out of pantry staples. It was extremely tasty, especially with all the delicious olives.


Orzo Salad with Cannellini Beans and Olives


1 lb package orzo pasta
4 cups chicken broth
1 – 15 oz can, rinsed and drained, black olives, roughly chopped
2 tablespoons capers
1/2 cup pimento stuffed olives, roughly chopped
1 – 15 oz can, rinsed and drained Cannellini beans
a large bunch of spring onions, sliced
a large bunch of fresh flat leaf parsley, chopped
2 cups grape tomatoes, halved
1 cup feta cheese, crumbled
2 – 3 tablespoons olive oil


1. Bring chicken stock to a boil in a small saucepan over high heat. Add orzo and reduce heat to a simmer. Simmer for 8-10 minutes. Turn heat off and let rest for 5-10 minutes.

2. Add black olives, capers, pimento stuffed olives, Cannellini beans, spring onions, parsley, grape tomatoes, and feta cheese to a large bowl. Add orzo and mix well. Drizzle with olive oil. Serve warm, or room temperature.

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