This has become my go-to spring/summer pasta salad that I could (and sometimes do) inhale straight from the bowl in its entirety. So very refreshing and simple.
1 pound orzo pasta, cooked and rinsed with cold water
2 14-oz cans cannellini beans, rinsed
2 large tomatoes, diced (or more, per your preference)
2/3 – 1 cup feta cheese
8 scallions, chopped
Combine all but the feta, set aside.
Lemon Vinaigrette: (Not sure what happened to the spacing here – or how to change it?)
2/3 cup fresh lemon juice
1/2 cup olive oil
4-6 cloves garlic, minced
24+ good-size fresh basil leaves, minced
1 – 2 tsp salt
1 tsp pepper
Mix vinaigrette and toss over salad. Chill for at least a couple of hours. Add crumbled feta prior to serving. Enjoy!