A summery pasta salad for your meal-prep lunch rotation.
Fresh zucchini and squash come together with bright notes of lemon & garlic with the extra bite of whole-wheat orzo. Topped with tangy, creamy goat cheese crumbles and crunchy almonds, this best-served-cold pasta salad is perfect for meal prep or even a picnic potluck salad. Wishing you a wonderful week ahead!
MEAL PREP: WHOLE WHEAT ORZO WITH LEMON, ZUCCHINI, & GOAT CHEESE
- Inspired by Smitten Kitchen
- Yields: 5 lunch servings
- 1 1/2 pounds fresh zucchini/yellow squash/combination, very thinly sliced *I used a mandoline
- 2 tsp. sea salt
- 12 oz. whole wheat orzo
- 1/2 cup extra virgin olive oil
- zest from 2 lemons
- juice from 1 lemon
- 1 garlic clove, finely minced or grated
- 4 oz. goat cheese, crumbled
- 1 cup sliced or slivered almonds *you can toast them in the oven, if you wish; I did not
- 1 extra large shallot, finely diced
- freshly ground black pepper
- Set a large strainer over a bowl and add your thinly sliced zucchini and 2 tsp. sea salt to the strainer. Allow the zucchini to release its water and drain into the bowl below for a minimum of 20 minutes. Be sure to rinse off the salt from the zucchini and pat dry with paper towels after draining.
- Bring a large pot of water up to boil on the stove. Add your whole wheat orzo and cook to package instructions for al-dente. Drain, rinse and allow to cool.
- To assemble: In a large mixing bowl, whisk together your extra-virgin olive oil, lemon zest and lemon juice. Add in the cooled orzo, drained zucchini/squash, garlic, shallot, sliced almonds, and crumbled goat cheese. Toss together gently to combine. Taste and add salt and freshly ground pepper as you wish.
- Divide the pasta salad evenly into 5 Tupperware containers and store in the fridge until ready to eat.