The Forked Spoon · by Jessica Randhawa★ 5.0 (4)
Mediterranean Orzo Salad
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 16%
CARBS 30G34% OF CAL
6G FIBER17G OTHER7G TOTAL SUGAR
FAT 24G60% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An orzo pasta salad with crisp vegetables, Kalamata olives, feta, fresh herbs, and a lemon-oregano dressing. Light, colorful, and ready in under 30 minutes.
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View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry orzo
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 yellow bell pepper (diced)
- ¼ cup red onion (thinly sliced)
- ⅓ cup Kalamata olives (sliced)
- ½ cup feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 16%
CARBS 30G34% OF CAL
6G FIBER17G OTHER7G TOTAL SUGAR
FAT 24G60% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 819mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.