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Picture of Orzo Salad with Feta, Olives and Bell Peppers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3465 kcal 173 %
  • Fat 219 g 336 %
  • Saturated 53 g 267 %
  • Carbs 300 g 100 %
  • Fiber 21 g 83 %
  • Protein 86 g 171 %
  • Cholesterol 200 mg 67 %
  • Sodium 3811 mg 159 %
  • Calcium 1408 mg 141 %
  • Magnesium 355 mg 85 %
  • Potassium 1874 mg 40 %
  • Iron 19 mg 104 %
  • Zinc 14 mg 129 %
  • Phosphorus 1668 mg 238 %
  • Vitamin A 574 µg 64 %
  • Vitamin C 393 mg 437 %
  • Thiamin (B1) 1 mg 78 %
  • Riboflavin (B2) 2 mg 186 %
  • Niacin (B3) 12 mg 76 %
  • Vitamin B6 2 mg 173 %
  • Folate equivalent (total) 287 µg 72 %
  • Vitamin B12 4 µg 158 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 27 mg 183 %
  • Vitamin K 237 µg 197 %

* 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.

Orzo Salad with Feta, Olives and Bell Peppers

Ingredients

  • 12 ounces orzo (rice-shaped pasta)
  • 2 tablespoons plus 1/2 cup olive oil
  • 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 3/4 cup pitted Kalamata olives
  • 4 green onions, chopped
  • 2 tablespoons drained capers
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 3 tablespoons pine nuts, toasted

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