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.

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Servings servings

Calories 256kcal

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