Green Veggie Orzo Salad

Pittsburgh Dietitian Blog Posts
September 29, 2019

Not only is this pasta salad delicious, it's rich in nutrients and will keep you satisfied for hours! (makes 8 servings)

recipe inspired by and adapted from Gimme Some Oven blog recipe: Herb-Lovers Lemony Orzo Salad (Link: )


  • 1 12 oz box whole wheat orzo (can also use other types of pasta or lentil/chick pea pasta)
  • 1 bunch fresh broccoli, rinsed and chopped into little stalks
  • 1/2 bunch fresh asparagus (I used about 15 stalks)
  • 1 15 oz can garbanzo beans (drained and rinsed)
  • 2 cups fresh baby spinach, chopped
  • 1 large cucumber diced
  • 3-4 Tablespoons of lemon juice (or the juice of 2 lemons)
  • 1 cup basil and 1 cup mint, chopped coarsely
  • 1/2 red onion, diced finely
  • 1/2 cup feta cheese
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


  1. Cook whole wheat orzo (other other type of pasta) al dente per directions on the box. 3-4 minutes before the pasta is done, toss asparagus in the pot with the pasta to blanch.
  2. Take asparagus out with tongs and toss in ice bath, removing after a minute or so.
  3. Strain and rinse pasta, allowing to cool.
  4. In a large frying pan, saute broccoli with a drizzle of extra virgin olive oil for roughly 5-7 minutes (should still be relatively firm).
  5. Toss together ingredients and season with salt and pepper to taste!

Nutrition Information

Calories: 405

Carbohydrates: 51g

Protein: 15g

Fat: 9g

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