Meal Prepping: Orzo Pasta Salad Recipe
I've never been a huge meal-prepper, but I know that some people swear by it. Recently, I've started packing my lunches more and more in an effort to save money throughout the week, and I can't get enough of pasta salads with fresh veggies. I bring it along with some fruit and nuts, and it's the perfect lunch at work.
I wanted to share a recent recipe (that I kind of just made up) but have been loving—it's my take on Orzo pasta salad.
- Orzo pasta (1 1/2 cups)
- Chicken stock (32 oz.)
- 1 red onion
- 1/2 cup crumbled Feta cheese
- 1/2 cup fresh corn
- 1/2 cup cherry tomatoes
- 3 tbs. red wine vinegar
- 3 tbs. olive oil
- Boil the chicken stock on the stove. Cook the orzo in it for 7-9 minutes. Remove, drain, and wait for it to cool and come to room temperature.
- Dice the red onion, cook the corn, cut the cherry tomatoes in half. Place in a large bowl, and toss in the red wine vinegar and olive oil to season.
- Stir in the cooked orzo, then the crumbled feta. Season with salt and pepper to taste.
I've been making this and separating it into 3 different containers and eating it for 3 days out of the week for lunch—I've also made some pasta with pesto and garlic for the other two days so my meals are prepped for the week!