Ingredients
2-1/2 cups uncooked whole wheat orzo pasta (about 1 pound)1 can (15 ounces) cannellini beans, rinsed and drained3 medium tomatoes, finely chopped1 English cucumber, finely chopped2 cups crumbled feta cheese1-1/4 cups pitted Greek olives (about 6 ounces), chopped1 medium sweet yellow pepper, finely chopped1 medium green pepper, finely chopped1 cup fresh mint leaves, chopped1/2 medium red onion, finely chopped1/4 cup lemon juice2 tablespoons olive oil1 tablespoon grated lemon zest3 garlic cloves, minced1/2 teaspoon pepper
Preparation
Cook orzo according to package directions. Drain orzo; rinse with cold water.
Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.
