Orzo Salad with Cannellini Beans and Olives

By polloazul

Ingredients

• 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

Preparation

Step 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.