Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (255)
Orzo Salad
NUTRITION · PER SERVING38M COOK
CAL 21%·PRO 22%
CARBS 45G43% OF CAL
6G FIBER7G SUGAR33G OTHER
FAT 22G47% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean-inspired salad built on orzo pasta with chickpeas, cucumber, tomatoes, and olives tossed in a vinaigrette. Works as a light lunch or vegetarian main course.
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View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers (halved vertically, and sliced ¼-inch thick)
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas (drained, and rinsed)
- 4 ounces feta cheese (cut into ¼-inch cubes)
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
At a glance
PER SERVING · TIME 38M
CAL 21%·PRO 22%
CARBS 45G43% OF CAL
6G FIBER7G SUGAR33G OTHER
FAT 22G47% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8m
- Sodium
- 769mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.