Mediterranean-Inspired Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, plant-based pasta salad with orzo, fresh vegetables, olives, artichokes, and a lemon dressing. Ready in 30 minutes, it's perfect for warm-weather gatherings and picnics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz. dry orzo
- 1/2 cup finely chopped red onion ((1/2 medium onion yields ~1/2 cup or 70 g))
- 1 cup cherry tomatoes, quartered
- 3/4 cup finely chopped yellow bell pepper ((1 medium pepper yields ~3/4 cup or 115 g // or sub red or orange))
- 3/4 cup pitted kalamata olives, roughly chopped
- 1/2 cup marinated artichoke hearts, roughly chopped
- 1/4 cup finely chopped fresh parsley, large stems removed
- 1/2 cup chopped fresh basil, large stems removed
- 2 Tbsp olive oil ((plus more for tossing pasta))
- 2 Tbsp lemon juice ((1 medium lemon yields ~2 Tbsp or 30 ml))
- 2 tsp lemon zest ((1 medium lemon yields ~2 tsp zest))
- 1/2 tsp garlic powder
- 1 Tbsp maple syrup
- 1 tsp dried Italian herb seasoning ((or sub dried basil + oregano))
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp nutritional yeast
- 2 Tbsp pasta water
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
- 355mg
- 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
- 207mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.