Recipes and Cooking Greek-Style Orzo and Double-Bean Salad 3.5 (4) Get a taste of the Mediterranean in this tasty bean and pasta salad. Feel free to swap couscous or quinoa for orzo. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 21, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Marinate Time: 15 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients ¾ cup dried orzo pasta (rosamarina) 12 ounce fresh green beans, trimmed and cut into 2-inch pieces 1 10 ounce package frozen shelled sweet soybeans (edamame) 1 cup grape tomatoes, halved ⅔ cup chopped seedless cucumber ½ cup crumbled feta cheese (2 ounces) ¼ cup pitted Kalamata olives, halved ¼ cup chopped red onion 3 tablespoon red wine vinegar 2 tablespoon olive oil 2 tablespoon snipped fresh Italian (flat-leaf) parsley 2 teaspoon snipped fresh oregano 2 teaspoon country Dijon-style mustard ½ teaspoon salt ¼ teaspoon ground black pepper Directions In a large saucepan cook pasta according to package directions, adding green beans and edamame for the last 3 minutes of cooking; drain. Rinse with cold water; drain again. In a large bowl combine pasta mixture, tomatoes, cucumber, cheese, olives, red onion, vinegar, oil, parsley, oregano, mustard, salt, and pepper. Cover and marinate at room temperature for 15 minutes. Chill until ready to serve. To Serve Salad on Grilled Eggplant: Trim 1 large eggplant and cut crosswise into eight 3/4-inch slices. Coat both sides with olive oil cooking spray and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. For a charcoal or gas grill, place eggplant on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once halfway through grilling. Divide grilled eggplant slices among dinner plates. Spoon the pasta mixture on top of eggplant. Nutrition analysis per serving: 215 calories, 9 g protein, 27 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 7 g fiber, 7 g total sugar, 13% Vitamin A, 25% Vitamin C, 482 mg sodium, 11% calcium, 13% iron To Serve Salad with Pita Chips: Divide the pasta mixture among small salad bowls. Serve with one 1 1/2-ounce package unsalted pita chips.Nutrition analysis per serving: 212 calories, 9 g protein, 25 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 4 g fiber, 4 g total sugar, 13% Vitamin A, 21% Vitamin C, 385 mg sodium, 10% calcium, 13% iron icon vegetarian, lower carb Rate it Print Nutrition Facts (per serving) 187 Calories 8g Fat 21g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 187 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 334mg 15% Total Carbohydrate 21g 8% Total Sugars 4g Protein 8g Vitamin C 12.8mg 64% Calcium 97mg 7% Iron 2.1mg 12% Potassium 384mg 8% Folate, total 172mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.