Orzo Salad with Asparagus, Artichoke Hearts and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright orzo pasta salad with artichoke hearts, tender asparagus, tangy feta cheese, fresh herbs, and lemon dressing. Perfect spring side dish with herbaceous, fresh flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry orzo
- ½ pound asparagus (, about ½ a bunch, spears sliced into 2-inch pieces (about 4 pieces per spear))
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove (, minced or pressed)
- 1 15-ounce can quartered artichoke hearts in water (, drained then sliced in half again)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill (, chopped)
- 2 tablespoons fresh mint (, chopped)
- ¼ cup roasted (, salted pistachios, chopped)
- 1/3 cup crumbled feta
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 714mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.