Macro Friendly Veggie Orzo Salad

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Macro Friendly Veggie Orzo Salad

A little bit of everything in this one! A delicious and simple pasta salad that is great on its own or with grilled chicken! Yes please! I like making this and portioning it out into individual containers and enjoying it for lunch all week.

servings 6 servings

Prep Time 15 mins

Cook Time 10 mins

Ingredients

• ▢ 8 oz Orzo pasta
• ▢ 1 ear fresh sweet corn
• ▢ 1/2 cup julienned carrot I use the store bought kind
• ▢ 1/4 cup red onion chopped
• ▢ 4 oz grape tomatoes
• ▢ 1 whole roasted red pepper chopped
• ▢ 3 oz sugar snap peas chopped
• ▢ 1/4 cup fresh parsley chopped
• ▢ 10 basil leaves
• ▢ 1/2 cup reduced fat feta cheese I used Athenos brand
• ▢ 10 medium black olives I used Lindsay brand
• ▢ 2 cups baby spinach chopped
• ▢ 1/2 cup light olive garden dressing
• ▢ salt & pepper to taste

Instructions

• Bring large pot of water to boil. Cook orzo according to package directions. When there is 1 minute left of cooking, add whole ear of corn and julienned carrot. Drain, rinse with cold water and set aside.
• While pasta is cooking, prep all ingredients by washing, chopping and putting into a large bowl. Cut kernels off corn and add to bowl with carrot and orzo.
• Toss everything with the dressing, salt and pepper. Divide into six even portions (about 1 1/4 cups each) and enjoy.

Notes

The more accurate macros for one serving (approximately 1 1/4 cups, or 1/6th) of this recipe are as follows: 219 calories, 4.3g F/38.3g C/8.1g P.

Nutrition

Calories: 256kcal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 435mg | Potassium: 333mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3348IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg

Course: Salad

Cuisine: American