Mediterranean Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad loaded with fresh vegetables, olives, capers, and herbs dressed with lemon and olive oil. Light and fresh, it pairs well with grilled meats or stands alone as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups orzo
- 1 pint grape or cherry tomatoes, (halved)
- 2 green onions, (trimmed and chopped (both white and green parts))
- 1 small green bell pepper, (chopped)
- 1 English cucumber
- 1 packed cup chopped parsley
- 1/2 packed cup chopped fresh dill
- 1/4 cup pitted Kalamata olives, (sliced)
- 2 teaspoons capers
- Feta cheese ((optional), for garnish)
- 1 lemon, (zested and juiced)
- 1/4 cup extra virgin olive oil
- 1 garlic clove, (minced)
- 1 teaspoon dried oregano
- Kosher salt
- 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
- 428mg
- 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
- 302mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.