Orzo, White Bean & Power Greens Salad

Active Time: 10 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • ½ lb orzo pasta, cooked according to package instructions
  • ½ large head, radicchio (~2 C. chiffonade)
  • 2 cups Earthbound Farm Organic Power Trio Greens, coarsely chopped
  • 1 ½ cups cooked white beans
  • 3 cups sun dried tomatoes, reconstituted & cut into thin strips
  • 1 cup Kalamata olives, pitted & cut in half
  • ¾ cup tomato, seeded & diced
  • ½ tbsp organic garlic chopped
  • ½ tbsp shallot, minced
  • ¼ cup lemon juice
  • zest of one lemon
  • 3 tbsp red wine vinegar
  • ¾ cup olive oil
  • 2 tsp salt
  • ½ tsp black pepper

This pasta and bean salad is the perfect complement to late summer or early fall grilled fare. It is also hearty enough to stand up on its own as a delicious pasta salad entree. The white beans, deep greens and radicchio add savory substance and texture, while the olives and sundried tomatoes add a contrasting and satisfying brightness. Enjoy this salad warm or at room temperature. While best enjoyed the day you make it, we even love it the next day when the greens are a little wilty and the vinaigrette imparts more flavor. (Insider Tip: keep any extra vinaigrette covered in the fridge and add more as needed to spruce up the leftover salad.)

Whisk all salad dressing ingredients in a mixing bowl, adding oil last. Toss all salad ingredients in a large bowl, adding dressing a bit at a time until dressed to your taste. Season with salt and pepper, if necessary.



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