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.
Prep Time 15minutes
Cook Time 10minutes
1earfresh sweet corn
1/2cupjulienned carrotI use the store bought kind
1wholeroasted red pepperchopped
3ozsugar snap peaschopped
1/2cupreduced fat feta cheeseI used Athenos brand
10medium black olivesI used Lindsay brand
1/2cuplight olive garden dressing
salt & pepperto taste
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.
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.