Pasta salads and picnics go hand in hand. Though most pasta salads serve as a side dish, though, this Greek tuna, orzo and white bean salad is hearty enough to serve on its own.

Although the ingredient list might look longer than that of most Quick Cooking recipes, the work is limited to just a little chopping and measuring and then opening a few cans.

Orzo is little rice-shape pasta. I like to cook it like rice, with a ratio of one part pasta to two parts water or broth, because this eliminates the need to drain the pasta.

You can chop the green onions, tomato and cucumber while the pasta simmers, then open and drain the cans of white beans and tuna while the pasta cools slightly.

Vary the ingredients according to what your family likes, substituting shredded Parmesan or mozzarella for the feta and cooked shrimp for the tuna.

Serve on lettuce leaves as a cool summer entree salad or take it along to your next picnic.

GREEK TUNA, ORZO AND WHITE BEAN SALAD

1 cup orzo pasta

5 green onions, chopped

1 teaspoon minced garlic, about 1 large clove

2 6-ounce cans albacore tuna in spring water, drained

1 8-ounce container crumbled reduced-fat feta cheese

1 3.8-ounce can pitted sliced black olives, drained

1 15.5-ounce can cannellini, white or great Northern beans, drained

1 large, ripe tomato or 2-3 Roma tomatoes, cored and diced

1 small cucumber, diced

2/3 cup prepared reduced-fat Greek or Italian salad dressing

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/4 cup chopped fresh mint

Salt and freshly ground black pepper, to taste.

Bring 2 cups of salted water to a boil. Add the orzo, stir, reduce heat to low, cover and cook until done, about 5-7 minutes. (The orzo should absorb all of the water.) Set aside.

Stir the remaining ingredients together (except the fresh mint) in a large bowl. Fold in the orzo. Taste and season with salt and freshly ground black pepper, as needed. Cover and refrigerate until chilled. Stir in the mint just before serving.

Makes 6 servings.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or karin.calloway@comcast.net. Find her previous recipes through the online archive at augustachronicle.com/karin.

COMING NEXT WEEK: Peanut-cilantro chicken gives grilled chicken an Asian twist.