Lemon Arugula Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, zesty pasta salad of orzo, tender greens, chickpeas, toasted pine nuts, and tangy feta cheese dressed with lemon vinaigrette. Perfect for warm-weather meals and make-ahead entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dry orzo pasta
- 1/4 cup pine nuts
- 3 cups baby arugula
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh basil (leaves torn)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
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
- 378mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.