Italian Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian pasta salad made with orzo, fresh mozzarella, pepperoni, and vegetables, dressed with a homemade vinaigrette. It's crisp, tangy, and packed with Mediterranean flavors. Great as a side dish for summer meals or a light lunch option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound orzo pasta
- 4 ounces sliced black olives
- 4 ounces mini pepperonis
- 1 medium green bell pepper (seeded and diced)
- 1/4 cup chopped pepperoncinis
- 1 pint cherry or grape tomatoes (halved)
- 8 ounces fresh mozzarella cheese (cubed)
- 2/3 cup olive oil
- 1/4 cup distilled white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
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
- 10m
- Cook
- 10m
- Sodium
- 861mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 209mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.