I bet you’re looking for lunch ideas right about now! Everyone is always running out of ideas when it comes to making lunches for ourselves or the kids, especially when we’re trying to create healthy lunches, so I’m sharing this simple Orzo Pasta Salad Lunch recipe to help make your life a little easier. It can be made in about 20 minutes, and will provide around 6-8 servings, but you can easily double it to provide plenty of lunches for everyone for the week.
It’s easy: make a big batch on Sunday, put it in an airtight container in the fridge, and simply use every day, for up to 4-5 days. You can add extra veggies with hummus, or a side salad, like this kaleslaw, or a couple of healthy muffins for breakfast/snacks, a fresh fruit, some Healthy Trail Nut Mix or a couple of powerballs, and you’re good to go.
To make this salad a healthy and balanced one, look for a wholegrain pasta rather than white, and make sure to include plenty of vegetables, since these are part of the meal and not just for garnish or colour. Too often, pasta salad recipes don’t include nearly enough vegetables in it to make it a balanced meal, but not this one! Wholegrain will provide you with fibre, which helps your digestive system but also keeps you full longer and contain more nutrition, and of course, vegetables will give you some good vitamins and minerals that your body needs to function and perform well. You want about half of it to be vegetables and the other half pasta. Feel free to crumble some sheep feta cheese (if you eat dairy), or vegan feta cheese on top, but it’s delicious without it too.
Orzo Pasta Salad Lunch | Vegan or Vegetarian
A simple, healthy and clean recipe to make an easy lunch with an orzo pasta salad packed with vegetables that will nourish your body in a delicious way!
- 1.5 cup uncooked orzo pasta [look for wholegrain variety such as Kamut] cooked according to directions
- 2 organic sweet peppers of your choice I used red and orange, cut in tiny pieces
- 1 organic English cucumber cut into very small cubes
- 1/2 red onion minced
- 8 organic sun-dried tomatoes packed in olive oil, cut in small pieces
- 12 black olives pits removed (did you know that it is cheaper and healthier to buy olives with the pits left in? To remove, simply press a glass on top of each olive on a flat surface. It'll pop right out.)
- 1 Tbsp dried oregano
- sprouts optional
- organic feta cheese optional (dairy or vegan)
- 1/4 cup apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 1 lemon juiced
- 1 Tbsp maple syrup (or raw honey)
- 1 pinch sea salt
- 1 pinch black pepper ground
Mix all of the dressing ingredients in a large mixing bowl, then add all the prepared ingredients for the salad, and mix everything well to coat.
Keep in an airtight container for up to 4 days.
This will taste even better the next day as flavours develop. Perfect for lunches!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 360kcal | Fat: 20g | Saturated fat: 2g | Sodium: 148mg | Potassium: 366mg | Carbohydrates: 38g | Fiber: 3g | Sugar: 6g | Protein: 6g | Vitamin A: 1390% | Vitamin C: 66.3% | Calcium: 48% | Iron: 1.5%