Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad with feta cheese, chickpeas, tomatoes, olives, and fresh basil in a lemon vinaigrette. Healthy and colorful, it's substantial enough to serve as a light lunch or as a side to grilled mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces orzo pasta (about 1 ¼ cups uncooked)
- 15 ounce can chickpeas (rinsed and drained)
- 1 English cucumber (quartered lengthwise and then thinly sliced)
- 8 ounces cherry or grape tomatoes (halved)
- ½ cup thinly sliced red onion
- ½ cup pitted Kalamata olives (halved)
- ⅔ cup crumbled feta cheese
- ½ cup sliced fresh basil
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic (minced)
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or 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
- 529mg
- 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
- 141mg
- Calcium
- 146mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.