The Girl Who Ate Everything · by Christy Denney★ 5.0 (11)
Vegetable Orzo Salad
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 12%
CARBS 32G61% OF CAL
6G FIBER20G OTHER5G TOTAL SUGAR
FAT 7G32% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad loaded with fresh vegetables and dressed in lemon vinaigrette. Light and refreshing, it's ideal for summer barbecues and picnics.
sideamericansalad🍲 stockpotdairy freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces orzo pasta
- 1 cup hothouse cucumber, diced
- 1 cup grape tomatoes, diced
- 1 cup fresh corn kernels ((about 3 ears, cooked or grilled))
- 1 cup bell pepper, diced ((any color))
- 3/4 cup red onion, diced
- 1/2 cup chopped flat leaf parsley
- 1 jalapeno, seeded and diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- pepper to taste
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 12%
CARBS 32G61% OF CAL
6G FIBER20G OTHER5G TOTAL SUGAR
FAT 7G32% OF CAL
2G SAT6G 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
- 25m
- Sodium
- 429mg
- 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
- 246mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.