Butterbean-orzo Salad Recipe

Cook orzo

Bring a large pot of salted water to a boil. Add 1.5 cups dry orzo and cook uncovered according to package instructions until al dente (about 8–9 minutes). Reserve 1/4 cup pasta cooking water, then drain orzo and rinse briefly under cold water to stop cooking. Drain well and transfer to a large bowl.

Prepare butterbeans

If using canned butterbeans, drain and rinse them thoroughly. If cooked from dry, ensure they are tender and drained. Gently fold 2 cups butterbeans into the cooled orzo.

Prep vegetables and herbs

Peel ends and halve the English cucumber lengthwise, scoop seeds if watery, then dice to yield about 1 cup. Halve cherry/grape tomatoes. Finely dice 1/4 cup red onion (so it’s not overpowering). Finely chop 1/4 cup fresh dill. Add cucumber, tomatoes, red onion, and chopped dill to the orzo and beans.

Add feta and season

Crumble 1 cup feta and add to the bowl. Drizzle 2 tbs olive oil over the salad, sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Gently toss to combine so the ingredients are evenly distributed.

Blend dressing

In a blender or food processor combine 1/2 cup plain Greek yogurt, 1/2 cup packed parsley, 1/4 cup packed basil, 2 tbs fresh dill, 2 tbs chives, 3 tbs fresh lemon juice, 1 tbs red wine vinegar, 3 tbs extra-virgin olive oil, 2 anchovy fillets (optional), 1 small minced garlic clove, 1 tsp Dijon mustard, 1 tsp honey or maple syrup (optional), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Blend until smooth and bright green, stopping to scrape down sides as needed. If the dressing is too thick, add 1–2 tbs water or reserved pasta cooking water to reach a pourable consistency.

Taste and adjust

Taste the dressing and adjust for acidity (more lemon), salt, or sweetness as desired. If you omitted anchovies, add a pinch more salt or a caper for briny depth.

Pour about three-quarters of the green goddess dressing over the orzo, butterbeans, vegetables, and feta. Gently toss until everything is evenly coated; add small amounts of reserved pasta cooking water if needed to loosen the salad. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Transfer to a serving bowl or platter. Crumble additional feta on top if desired and garnish with extra chopped dill and a light drizzle (about 1 tbs) of olive oil. Serve immediately or chill for 30–60 minutes to let flavors meld. Keep remaining dressing refrigerated and serve on the side.