Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek-inspired orzo salad loaded with Mediterranean flavors from feta, olives, chickpeas, and fresh vegetables. Dressed with olive oil and vinegar, it's a fresh and satisfying accompaniment to any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces dry orzo (1 1/2 cups; I use whole wheat orzo)
- 1 English cucumber seeded (quartered lengthwise, and cut into 1/4-inch pieces)
- 1 pint grape or cherry tomatoes (halved)
- 1 orange or yellow bell pepper (cored and diced)
- 1 (14-ounce) can reduced sodium chickpeas (rinsed and drained)
- 8 ounces feta cheese (crumbled (about 1 1/2 cups))
- 2/3 cup pitted Kalamata olives (leave whole)
- 1 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar (plus a few splashes to taste)
- 1 small garlic clove (grated or finely minced)
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
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
- 772mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 193mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.