Greek Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous pasta salad with orzo, fresh vegetables, feta cheese, and a lemon vinaigrette. This refreshing summer salad is delicious on its own or as a side to grilled chicken.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound orzo
- 32 ounces vegetable stock
- 1 cup water
- 2 tablespoons olive oil
- 6 ounces Feta cheese (crumbled)
- 3 cloves roasted garlic
- 1 medium-large shallot (finely diced)
- 10 ounces cherry tomatoes (halved or quartered)
- 1 medium cucumber (peeled, seeded, and cut into half moon shapes)
- ⅓ to ½ cup olives (use a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc, roughly chopped)
- Zest and juice of 1 large lemon
- 1 tablespoon fresh basil (finely chopped)
- 1 tablespoon fresh mint (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- splash of red wine vinegar
- salt/pepper to taste
At a glance
PER SERVING · TIME 20M
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
- Sodium
- 1079mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 316mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.