It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
Happy Valentines! I wanted to make something with a pop of red this week for the occasion.
The orzo is a second thought in this ‘pasta’ salad, as it leans heavily on the veggies. I made this amount, and had a salad for lunch, and enough to have a mason jar full for lunch the next day too. Anything that means I don’t have to wash extra dishes!
Make Your Meal Even Healthier Tip:
The dressing on this (and all my salads) is homemade, as I’m only one person and even the good, healthier dressings go off in my fridge before I use them, so I refuse to buy dressing. This way you also know exactly what you’re eating. If you want to skip the orzo in this and just have the veg, be my guest! Also, get yourself, or make yourself, some vegan feta or skip the cheese altogether for this one!
Click through for recipe!…
Make 2-3 Servings
– 1 cup cooked orzo pasta
– 1 small cucumber chopped into bite-sized pieces
– 1 red pepper chopped into bite-sized pieces
– 10-12 cherry tomatoes sliced in half
– olives (optional and to taste)
– juice of one lemon
– 1 clove of minced garlic
– 2 tbsp olive oil
– salt and pepper
– 1/2 tsp dried oregano
– 1/4 cup crumbled feta (vegan or otherwise)
Cook the orzo, and cool with cold water.
While the orzo is cooking, chop all the veggies and place in a bowl.
Mix the lemon, olive oil, salt and pepper, garlic, and oregano throughly (I shook it together in a jar, it makes it a bit creamier).
Mix pasta in with the vegetables and add the dressing until coated. Add feta if using. Store in fridge to cool until ready to eat.
(Eat it within 24hrs for best results.)
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!