Recipe:
3/4 c. dried orzo
1 summer squash (zucchini, yellow squash, or 1/2 of each), chopped
2 stalks celery, chopped
Grape tomatoes, halved
1 (15-oz.) can cannellini beans, drained & rinsed
1 cup cooked peas
1/2 c. crumbled Feta cheese
1/4 c. fresh parsley, chopped
Optional: Banana pepper or pepperoncini rings
Italian or Greek Feta salad dressing (approx. 3/4 bottle)
Cook orzo as directed; drain and rinse with cold water.
Once cooled, stir in vegetables and beans.
Stir in Feta and parsley.
Pour dressing over salad and mix.
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