Scarlet Runner and Tomato Orzo Salad with Oregano-Lemon Vinaigrette
salads sides

Scarlet Runner and Tomato Orzo Salad with Oregano-Lemon Vinaigrette

Black and lavender mottled Scarlet Runner beans add beautiful color and creamy texture to this lively orzo salad.
  • 20m

    prep time

  • 3h

    Cook Time

  • 200


  • 14



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(3/4 cup)


  • 1 cup dried heirloom beans, such as Scarlet Runner, Christmas Lima, Scarlet Emperor or Black Valentine
  • 1/2 pound fresh green beans, cut into 1 1/2-inch pieces
  • 1 cup orzo
  • 4 tablespoons olive oil, divided
  • 1/2 cup thinly sliced red onion
  • 2 cups grape tomatoes, halved
  • 1 teaspoon minced fresh garlic
  • 1/4 cup toasted pine nuts
  • 1 teaspoon grated lemon peel
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Oregano, Ground Mediterranean
  • 1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 1/2 cup crumbled feta cheese


  • Soak and cook heirloom beans as directed on package until tender. Drain and set aside

  • Prepare ice water bath in large bowl; set aside. Bring large saucepan of salted water to boil on high heat. Add green beans; cook 1 minute. Immediately transfer green beans with slotted spoon to ice water to stop cooking process. Drain green beans; set aside. Return saucepan of salted water to boil on high heat. Add orzo; cook as directed on package. Drain and set aside

  • Heat 2 tablespoons of the oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until slightly softened. Add tomatoes, green beans and garlic; cook and stir 5 minutes or until tomatoes soften slightly. Remove skillet from heat. Add cooked orzo, cooked beans, pine nuts, remaining 2 tablespoons oil, lemon peel, lemon juice, oregano, sea salt and pepper; toss to mix well. Serve warm or at room temperature. Sprinkle with feta cheese before serving

Nutrition information (per Serving)



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