A great meal prep option that doesn’t require heating. Now that I am back in school, I do not have access to a microwave to heat up any food I may bring in for lunch. I also only currently have 15 minutes in between classes, so there is also no time to go out and buy food. Therefore, I am meal prepping cold dishes. This pasta salad is easy to make and healthy.
Ingredients:
- orzo (I used half of a 1lb bag)
- quarter of a large red onion
- red bell pepper
- large handful of manzanilla olives with pimento
- large handful of pepperoncini
- half of a cucumber
- feta cheese
- fresh dill
- badia italian seasoning (mediterranean blend)
- flaky salt
- fresh cracked black pepper
- olive oil
- red wine vinegar
- agave nectar
The instructions are simple. First, cook your Orzo to its desired consistency. Drain and rinse with cold water, set aside. Next you’ll work on the veggies; slice your red onion thinly and put it in a mason jar or sealable container, fill with lemon juice and vinegar of choice, and a touch of agave to cut the acidity. Sometimes I’ll mix in a little bit of the olive or pepperoncini brine for this. Let those pickle while you do everything else. Slice your red bell pepper and then half the slices. Chop the olives and pepperoncini. Quarter the cucumber. Combine everything you just sliced with the orzo, and throw in your onion slices that have been pickling. Add your preferred amount of olive oil and red wine vinegar, feta, as well as your spices and herbs. Stir everything to combine and store in refrigerator, it’ll be enough for 4 or 5 servings!
九生 