Nutrition info - Recipes

Orzo Pasta Salad

This isn't the same old pasta salad. In fact, it's got great Greek inspiration. Made from orzo pasta, fresh vegetables put a hot twist on a cold dish.

Orzo Pasta Salad


For 8 people

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


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
  3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries. Keep chilled until served.

Nutrition facts

  • Kcal: 424.04 kcal
  • Fibers (g): 6.19g
  • Sodium (mg): 468.52mg
  • Carbs: 35.86g
  • Fat: 27.39g
  • Saturated fat (g): 6.8g
  • Proteins: 9.41g