They say to never go grocery shopping when you’re hungry. Well, recently, I was shopping at Trader Joe’s and I couldn’t resist the Mediterranean pasta salad. I don’t usually like to buy prepared food at the grocery store because it is overpriced and I know I can make the same thing healthier and homemade.
If you have been following my blogs, by now you know that I meal prep which allows me to live my busy life and still eat healthy. While I was eating this pasta salad, I realized this would be so simple to recreate AND meal prep! To read the full blog about the benefits of meal prepping, click here.
Pesto is the Besto!
- 1 cups fresh spinach
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 3 TBSP walnuts
- 3 TBSP cup pine nuts (optional)
- 2 garlic cloves
- 1/4 cups + 2 TBSP EVOO
- Salt to taste
- 1/2 lb. orzo
- 1/2 bag of spinach
- 1 cucumber
- 1/2 medium red onion
- 1/4 cup chopped sun dried tomatoes
- 1 can chickpeas, drained
- 1/2 cup feta cheese
- 1/2 lemon
- 3 TBSP olive oil
- pesto (recipe above in blog)
- Chop the spinach into bite sized pieces and store in a separate bowl/container until ready to serve.
- Cook orzo according to box directions. Drain orzo and transfer to a large bowl.
- Mix in juice of 1/2 lemon, olive oil, drained chickpeas, diced cucumber, diced sun dried tomatoes, red onion, and finally stir in feta cheese.
- Season with salt, pepper, oregano, and thyme to taste
- Calories: 326
- Fat: 7 g
- Protein: 14 g
- Carbs: 52 g
- Remember, this recipe will make 4 large servings and macros are calculate PER SERVING!
For more information on macronutrients, see my blog here.
Pasta Salad Meal Prepping Tips
All of the flavors in this recipe come together perfectly. If you love pasta as much as I do, the orzo in this recipe will be so satisfying. The orzo is a perfect mix of a rice size and pasta taste. I placed the orzo mixture in a separate container until the morning prior to serving. I love that pesto is used as the “salad dressing” and I also packed this in a separate container prior to drizzling. Lastly, I placed all the chopped spinach in a large airtight container so that it wouldn’t get soggy in the orzo mixture.
If prepared in this manner, the dish can easily stay fresh for 5-6 days in the fridge. These are my favorite containers for food storage, found on Amazon, here. I know you’ll enjoy it as much as I did too!
If you made this recipe, I’d love to know! Drop me a comment below, email me, or send me a photo on Instagram!