Its All Greek To Me Bean Salad

  • 1/2 c. Orzo Pasta
  • 8 oz. Chicken Broth – canned
  • 6 slices Turkey Bacon
  • 1 to 1 1/2 c. Green Beans – cleaned, snapped in half if using fresh, can use frozen
  • 1/2 c. Red Onion – sliced
  • 1 tsp. Garlic – chopped
  • 8 oz. Tomatoes – canned petite diced, drained or same amount fresh diced
  • 1 tsp. Lemon Juice
  • 1/2 c. Greek Salad Dressing
  • SaIt and Pepper – to taste
  • 1/2 c. Feta Cheese

Cook orzo in chicken broth until tender but not soft, about 8 minutes. Drain any remaining broth and set pasta aside to cool. Cook bacon slices in skillet or microwave until crisp. Cool and chop into 1/4 inch pieces. In another pan, cook green beans for two to three minutes in boiling water. Immediately drain and immerse in ice water until cool: Drain again. Combine cooled pasta, drained green beans, bacon pieces, onion, garlic and drained tomatoes. Add lemon juice and salad dressing, salt and pepper to taste. When ready to serve, crumble feta cheese on and stir carefully. Tastes even better the next day after being refrigerated.

Serves 6

Submitted by Kay W. Kahle, Seneca

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