Summer Orzo Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta salad with cucumbers, cherry tomatoes, chickpeas, corn, and herbs in a lemon vinaigrette with crumbled feta. A light, colorful side that's easily customizable and makes ahead well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces uncooked orzo pasta (about 1.5 cups dry)
- 1 pint cherry Tomatoes or grape tomatoes (quartered (about 2 cups))
- 3 Persian cucumbers (sliced into 1/4" rounds)
- 1 (15 ounce) can chickpeas (drained and rinsed)
- 1 cup cooked corn (off the cob, canned - your choice)
- ½ red onion (diced (about ½ cup))
- 4 ounces feta (crumbled)
- 1/2 cup extra virgin olive oil
- juice of 1 lemon (about ¼ cup)
- 2 tablespoons red wine vinegar
- ½ teaspoon granulated sugar
- 3 cloves garlic (minced)
- ¼ cup diced parsley
- ¼ cup diced basil (about 6 large basil leaves, plus more for garnish)
At a glance
PER SERVING · TIME 28M
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
- 8m
- Sodium
- 316mg
- 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
- 343mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.