Name: Orzo and Grilled Veggie Salad
Prep time: 7 min
Ingredients: 2 tbsp organic olive oil; 1 tbsp fresh lemon juice; salt and ground pepper (to taste); 1 cup cooked organic orzo or other small pasta shapes (6 oz/185 g); 1 cup leftover grilled vegetables such as zucchini (eggplant, bell peppers, or mushrooms ½–1 cup (3–6 oz/90–185 g) chopped); 2 tbsp crumbled feta or grated Parmesan cheese; 1 tbsp fresh basil (thinly shredded)

Are you ready to keep the kiddos smiling at lunchtime?

Well, you’ve found the right place.

Enjoy delicious, healthy and kid-friendly meals perfect for every busy parent looking for easy meal-time solutions.

Take a peek inside “The Lunch Box: Packed with Fun, Healthy Meals that Keep them Smiling” with one of our family favorites:

Orzo and Grilled Veggie Salad

Recipe Alternative: Wrap it up in a spinach tortilla…they’ll never know. ☺

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5 from 1 vote

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Orzo and Grilled Veggie Salad

A healthy and quick lunch solution for yourself or for the kiddos. Sure to please everyone. Eat healthy food & be happy!

Keyword Grilled Veggie, Lunch, Orzo, Salad, Vegetarian

Prep Time 7 minutes

Servings 1

Ingredients

2 tbsp organic olive oil
1 tbsp fresh lemon juice
salt and ground pepper to taste
1 cup cooked organic orzo or other small pasta shapes 6 oz/185 g
1 cup leftover grilled vegetables such as zucchini eggplant, bell peppers, or mushrooms ½–1 cup (3–6 oz/90–185 g) chopped
2 tbsp crumbled feta or grated Parmesan cheese
1 tbsp fresh basil thinly shredded

Instructions

In a bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper.
Add the organic orzo and stir to combine.
Put half of the orzo in a container with a tight-fitting lid. (These reusable tight sealing Bento Boxes are our favorite for meal prepping)
Add half of the vegetables.
Layer the remaining organic orzo on top, followed by the remaining vegetables.
Sprinkle with the cheese and the basil, if using.
Cover tightly and refrigerate until ready to go.
Don’t forget to pack a biodegradable spoon.

Recipe Notes

In place of the grilled vegetables, try swapping in:

Cooked, chopped artichoke hearts (you can find them frozen or canned) and chopped sun-dried tomatoes
Cooked broccoli florets and sliced almonds or toasted pine nuts
Thawed frozen vegetables mixed with a little bit of pesto
Baby mozzarella balls and halved cherry tomatoes