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Orzo Salad
This orzo salad is made with fresh veggies and chickpeas all tossed in a zingy lemon vinaigrette. A healthy and refreshing pasta salad that will make everyone come back for seconds.
Course
Appetizer
Cuisine
American, Greek
Prep Time
1
minute
minute
Cook Time
8
minutes
minutes
Total Time
9
minutes
minutes
Servings
8
servings
Calories
268
kcal
Author
Arman
Ingredients
8
ounces
orzo
dry weight
1
small
cucumber
chopped
1
cup
cherry tomatoes
halved
1
cup
canned chickpeas
drained
1/4
small
red onion
finely chopped
1/2
cup
feta cheese
crumbled
1/3
cup
parsley
finely chopped
1/4
cup
pesto
Greek dressing
1/3
cup
olive oil
1/4
cup
lemon juice
1
tablespoon
vinegar
1/4
teaspoon
salt
1/4
teaspoon
oregano
Instructions
Cook the orzo in a pot of boiling water until al dente. Drain and set aside.
Whisk together the dressing ingredients until combined.
Mix the pesto through the cooked orzo. Add it to a large bowl, along with the remaining salad ingredients, and mix well.
Add the dressing and mix everything together until combined.
Notes
STORAGE: Leftovers can be stored in the refrigerator, covered, for up to 4 days.
Nutrition
Serving:
1
serving
|
Calories:
268
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
15
g
|
Sodium:
315
mg
|
Potassium:
194
mg
|
Fiber:
2
g
|
Vitamin A:
516
IU
|
Vitamin C:
11
mg
|
Calcium:
83
mg
|
Iron:
1
mg
|
NET CARBS:
25
g