Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean-inspired orzo pasta salad loaded with fresh vegetables, chickpeas, olives, and feta cheese. Light and refreshing with bright lemon dressing, perfect as a side dish or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups uncooked orzo
- 1 tablespoon avocado oil (can sub olive oil)
- 3 chicken bouillon cubes (or 1 ½-2 tbsp kosher salt)
- 1 (16 oz.) can chickpeas, drained and rinsed
- 1 (12 oz.) jar roasted red peppers (drained and sliced)
- 1 (12 oz.) jar artichoke hearts ( drained and sliced)
- ¾ English cucumber (diced (about 2 cups))
- 1 pint cherry tomatoes (sliced (about 2 cups))
- 1/3 cup red onions (finely diced)
- ½ cup pitted kalamata olives (or black olives)
- ¾ cup Feta cheese (crumbled)
- ¼ cup parsley (roughly chopped)
- 1 tablepsoon fresh lemon juice
- 1 cup Greek salad dressing (see notes for homemade version)
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
- 20m
- Cook
- 10m
- Sodium
- 1094mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 104mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1094MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.