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Vegetable-packed pasta salad
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Vegetable orzo salad (180 g) has 256 calories. That works out to 142 calories per 100 g. It contains 42.8 g of carbs, 7.4 g of protein, 6.1 g of fat and 3.8 g of fiber. Its 21.6 µg of Selenium covers 39% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Vegetable orzo salad brings together small, rice-shaped orzo pasta with diced vegetables, cucumber and fresh herbs. Orzo is pasta rather than rice, and this colourful cold salad fits naturally into Mediterranean-style cooking, though home cooks vary the vegetables and seasoning to suit the season.
Tender pasta contrasts with the crisp, fresh vegetables. It is commonly served chilled or at room temperature as a lunch, picnic dish or side for grilled food, and works well on a shared table alongside other salads. The pasta makes it mainly a carbohydrate-rich dish, while the vegetables add freshness and some fibre. For a lighter plate, serve a modest portion with extra leafy greens; it also pairs well with grilled vegetables or a simple bean dish.
Selected: 100 g
142
KCAL / 100G
Carbs
23.8g
· 9% DV
Protein
4.1g
· 8% DV
Fat
3.4g
· 4% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 12% · Fat 21%
Vitamins
Vitamin K
18µg · 15% DV
B3
1.1mg · 7% DV
Vitamin C
6.2mg · 7% DV
B1
0.07mg · 6% DV
Minerals
Selenium
12µg · 22% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Phosphorus
58mg · 8% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 142 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.48g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Vegetable orzo salad is a pasta salad made with orzo, the small rice-shaped pasta, mixed with chopped vegetables and herbs. It is usually served chilled or at room temperature, with a dressing such as lemon and olive oil.
Orzo is pasta, not rice, even though its small shape looks like a grain of rice. In vegetable orzo salad, cook it like pasta in boiling water, then drain it before mixing it with the vegetables.
Cook the orzo just until tender but still slightly firm, following the package timing and tasting near the end. Drain it promptly and let excess water run off; overcooked or wet orzo can make vegetable orzo salad soft and sticky.
Bell peppers, cucumber, cherry tomatoes, red onion, corn, and fresh herbs all work well in vegetable orzo salad. Cut them into small, similar-sized pieces so they mix evenly with the tiny orzo and are easy to eat together.
A lemon and olive oil dressing is a simple match for vegetable orzo salad, especially with fresh herbs and crunchy vegetables. Whisk the dressing separately and toss it through the cooled orzo so the salad does not turn oily or limp.
Yes, vegetable orzo salad can be made ahead and chilled until serving. For the freshest texture, keep delicate herbs and watery vegetables separate and add them shortly before serving; toss the salad again because orzo absorbs dressing as it sits.
Vegetable orzo salad generally keeps for 3–4 days in a covered container in the refrigerator. If it contains a dairy-based dressing, keep it chilled, and discard it if it has been left at room temperature for an extended time.
Yes, vegetable orzo salad can be served warm, though it is more commonly chilled or served at room temperature. Let freshly cooked orzo cool slightly before adding cucumber and herbs, which can wilt or soften when mixed in while piping hot.
Vegetable orzo salad pairs well with grilled chicken, fish, kebabs, or roasted vegetables. Its bright, pasta-based texture also works as a picnic side or a light lunch; add chickpeas or another protein if serving it as the main dish.
Yes, cooked rice can replace orzo, but the result will have a different texture and is no longer a traditional orzo salad. Use rice that stays fluffy when cooled, and fold it gently with the vegetables to avoid breaking the grains.
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Nutrition data compiled from USDA FoodData Central and scientific sources.