Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad with roasted peppers, chickpeas, feta, olives, and fresh herbs tossed in a lemon vinaigrette. Light and fresh, suitable as a main or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 can chickpeas (drained and patted dry)
- 1 red bell pepper (seeded and chopped)
- ½ tablespoon olive oil
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1/3 cup olive oil
- Juice of 2 large lemons
- 1 tablespoon chopped fresh oregano
- ½ tablespoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups dry orzo
- 3 cups water
- ½ English cucumber (diced)
- ½ red onion (diced)
- ½ cup halved, pitted Kalamata olives
- 1 ½ cups halved cherry tomatoes
- ½ cup crumbled feta cheese
- 1 cup fresh basil (chopped)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 753mg
- 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
- 146mg
- Calcium
- 121mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.