Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh pasta salad made with orzo, spinach, chickpeas, and vegetables tossed in a lemon-balsamic dressing. Quick to prepare and easily customizable, it works well as a complete lunch or dinner side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 ounces orzo pasta
- 2 heaping cups arugula or baby spinach
- 1 English cucumber, (chopped)
- 1 pint grape tomatoes, (halved)
- 15 ounces chickpeas, (rinsed and drained)
- ½ small red onion, (diced)
- ½ cup crumbled feta cheese
- ½ cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons lemon juice ((1 large lemon))
- 1 tablespoon golden balsamic vinegar ((or champagne vinegar))
- 1 teaspoon honey
- 1 clove garlic, (minced)
- Kosher salt and black pepper, (to taste)
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
- 368mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 166mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.