Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta mixed with rainbow vegetables, chickpeas, and feta in a bright, garlicky lemon vinaigrette. A colorful, protein-rich salad that works as a main course or hearty side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups dry orzo pasta (270 g)
- 1 cup cherry tomatoes (halved - 150 g)
- ½ medium red bell pepper (diced - 100 g)
- 1 small small cucumber (diced - 120 g)
- ¼ red onion (finely chopped - 40 g)
- 1 cup artichoke hearts (quartered - 140 g)
- 1 can chickpeas (14 ounces, 396 g)
- ½ cup vegan feta (crumbled - 80 g)
- ¼ cup fresh basil (chopped)
- 3 tablespoons extra virgin olive oil (45 ml)
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon red wine vinegar (15 ml)
- 1 teaspoon Dijon mustard (5 g)
- 1 clove garlic (minced - 3 g)
- ½ teaspoon dried oregano (1 g)
- ¼ teaspoon salt (or to taste - 1 g)
- ¼ teaspoon black pepper (1 g)
At a glance
PER SERVING · TIME 23M
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
- 8m
- Sodium
- 738mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.