Easy Layered Mediterranean Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful layered salad with orzo pasta, chickpeas, artichokes, olives, and fresh vegetables dressed in lemon and balsamic vinaigrette. It's light and satisfying, and works as a main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup olive oil
- the juice + zest of 1 lemon
- 2 tablespoons balsamic vinegar
- 1 clove garlic (minced or grated)
- salt and pepper (to taste)
- 1 pound orzo pasta (use gluten free if needed)
- 2 cups cooked chickpeas or 1 can chickpeas (drained + rinsed, 14 ounce)
- 1 ounce jar marinated + roasted artichokes (lightly chopped, 12)
- 2 ounce roasted red peppers or 1 jar roasted red peppers (sliced, 12)
- 1 cup fresh basil + 1/4 cup fresh parsley + 1/4 cup fresh mint (chopped)
- 1 cup kalamata olives
- 8 ounces feta cheese (crumbled (omit if making vegan))
- 1/4 cup toasted pine nuts
- 6 cups fresh spinach
- 2 cups halved cherry tomatoes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 627mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 212mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.