Oh My Veggies · by Liz★ 5.0 (2)
Caprese Orzo Pasta Salad with Blueberries
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 56%
CARBS 80G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC59G OTHER15G TOTAL SUGAR
FAT 30G38% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta salad with fresh mozzarella, tomatoes, arugula, basil, and blueberries. A light, fresh side for summer meals.
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View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups dried orzo pasta
- 1 12-ounce container ciliegine mozzarella, drained
- 2 cups halved cherry tomatoes
- 2 cups loosely packed arugula
- 1 cup fresh blueberries
- 1/4 cup fresh basil leaves (torn)
- 1/4 cup olive oil
- 3 tablespoons fresh squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 56%
CARBS 80G44% OF CAL
6G FIBER0G ADDED0G INTRINSIC59G OTHER15G TOTAL SUGAR
FAT 30G38% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 469mg
- Total sugar
- 15g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 348mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.