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Picture of Lemon-Dill Orzo Pasta Salad With Cucumbers, Olives & Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3039 kcal 152 %
  • Fat 127 g 195 %
  • Saturated 37 g 183 %
  • Carbs 392 g 131 %
  • Fiber 24 g 96 %
  • Protein 90 g 181 %
  • Cholesterol 151 mg 50 %
  • Sodium 3086 mg 129 %
  • Calcium 1186 mg 119 %
  • Magnesium 368 mg 88 %
  • Potassium 2213 mg 47 %
  • Iron 19 mg 104 %
  • Zinc 13 mg 118 %
  • Phosphorus 1614 mg 231 %
  • Vitamin A 269 µg 30 %
  • Vitamin C 78 mg 86 %
  • Thiamin (B1) 1 mg 75 %
  • Riboflavin (B2) 2 mg 147 %
  • Niacin (B3) 10 mg 64 %
  • Vitamin B6 2 mg 144 %
  • Folate equivalent (total) 209 µg 52 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 13 mg 87 %
  • Vitamin K 125 µg 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lemon-Dill Orzo Pasta Salad With Cucumbers, Olives & Feta

Ingredients

  • 1 pound orzo pasta
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 medium shallot, grated
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh dill, chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
  • 6 ounces feta cheese, crumbled

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