Mediterranean Pasta Salad Prep (Print Version)
# Ingredients:
→ Salad
01 -
1¼ cups Orzo, uncooked
02 -
1 tbsp Olive Oil, extra virgin
03 -
15 oz Chickpeas, can, rinsed, drained and patted dry
04 -
1½ cups Kale, stems removed, patted dry, finely chopped
05 -
1 Red Bell Pepper, chopped
06 -
1 Orange Bell Pepper, chopped
07 -
¾ cup Red Onion, chopped
08 -
¼ cup Parsley, fresh, chopped
09 -
¾ cup Crumbled Feta Cheese, or to taste
10 -
Salt and Pepper, to taste
→ Dressing
11 -
¼ cup Lemon Juice, fresh squeezed
12 -
½ cup Olive Oil, extra virgin
13 -
1 tsp Garlic, minced
14 -
Salt and Pepper, to taste
# Instructions:
01 -
Cook orzo to al dente according to package instructions in a large pot of salted boiling water. Drain and mix with a tablespoon of olive oil. Set aside and allow it to cool.
02 -
Drain a can of chickpeas into a colander. Rinse well, then pat dry. Place in a large bowl and set aside.
03 -
Chop kale (with stems removed), bell peppers, red onion, and parsley. Add these ingredients to the bowl of chickpeas. Season to taste with salt and pepper and mix well. Set aside.
04 -
Make the dressing by combining lemon juice, olive oil, minced garlic, salt, and pepper. Whisk well and set aside.
05 -
Evenly divide orzo between each container, placing the orzo on one side. Next, evenly divide the vegetable and chickpea salad between each container, placing it beside the orzo. Divide the crumbled feta cheese between all of the meal prep containers.
06 -
Divide the salad dressing into six small containers with lids, and place these containers on top of the orzo in the meal prep containers.
# Notes:
01 -
Weight Watchers points: 12 Purple, 12 Blue, 15 Green
02 -
This meal prep is vegetarian and can be made gluten-free by using gluten-free orzo.
03 -
Keeping the dressing separate until ready to eat keeps the salad ingredients fresh.
04 -
This recipe makes 6 meal prep servings.