Green Veggie Orzo Salad

Not only is this pasta salad delicious, it's rich in nutrients and will keep you satisfied for hours! (makes 8 servings)

Ingredients

• 1 12 oz box whole wheat orzo (can also use other types of pasta or lentil/chick pea pasta)
• 1 bunch fresh broccoli, rinsed and chopped into little stalks
• 1/2 bunch fresh asparagus (I used about 15 stalks)
• 1 15 oz can garbanzo beans (drained and rinsed)
• 2 cups fresh baby spinach, chopped
• 1 large cucumber diced
• 3-4 Tablespoons of lemon juice (or the juice of 2 lemons)
• 1 cup basil and 1 cup mint, chopped coarsely
• 1/2 red onion, diced finely
• 1/2 cup feta cheese
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

Instructions:

1. Cook whole wheat orzo (other other type of pasta) al dente per directions on the box. 3-4 minutes before the pasta is done, toss asparagus in the pot with the pasta to blanch.
2. Take asparagus out with tongs and toss in ice bath, removing after a minute or so.
3. Strain and rinse pasta, allowing to cool.
4. In a large frying pan, saute broccoli with a drizzle of extra virgin olive oil for roughly 5-7 minutes (should still be relatively firm).
5. Toss together ingredients and season with salt and pepper to taste!

Nutrition Information

Calories: 405

Carbohydrates: 51g

Protein: 15g

Fat: 9g