Orzo Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light orzo pasta salad with cucumber, tomatoes, artichoke hearts, and feta cheese tossed in a fresh lemon-mustard vinaigrette. Bright, tangy, and herbaceous; works as a side dish or vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1½ cups orzo pasta
- ½ English cucumber diced
- 1 cup halved grape tomatoes or cherry tomatoes
- ⅔ cup chopped artichoke hearts
- ⅓ cup thin sliced red onion
- 1 block feta cubed or crumbled
- ¼ cup chopped fresh basil, mint, or parsley (or combination)
At a glance
PER SERVING · TIME 30M
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
- 15m
- Sodium
- 206mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 82mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.