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Orzo Pasta and Navy Bean Salad
Source: dLife

Orzo pasta and navy beans served on a bed of fresh romaine lettuce.

Prep Time: 8 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 317.8
Total Carbs 43.8 g
Dietary Fiber 5.9 g
Sugars 1.9 g
Total Fat 10.6 g
Saturated Fat 1.3 g
Unsaturated Fat 1.0 g
Potassium 160.5 mg
Protein 9.8 g
Sodium 429.8 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  orzo pasta
12 each  pitted calamata olives
3 tbsp  capers
2 tbsp  chopped parsley
2 tbsp  cider vinegar
2 tbsp  extra virgin olive oil
1 tbsp  ground basil leaves
1 each  medium garlic cloves
1 cup  unsalted canned navy beans
4 piece  fresh romaine leaves
  1. Cook the pasta in accordance with the directions on the package.
  2. Mix the olive, capers, parsley, vinegar, oil, basil, and garlic in a bowl.
  3. Put the beans and cooked pasta in a strainer. Drain and run under cool water.
  4. Combine the pasta mixture and the olive mixture in a bowl.
  5. Set a lettuce leaf on each plate and place 1 cup of the pasta mixture on top of each.

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