Day 14 Lunch: light and lemony orzo salad

Ingredients:

1 (1 lb) box Orzo Pasta
¼ cup Extra Virgin Olive Oil
¼ cup Freshly Squeezed Lemon Juice
1 teaspoon Lemon Zest
1 Tablespoon Agave Nectar
1 teaspoon Salt, plus more to taste
2 cups Chopped Tomato
2 cups Chopped Cucumber
2 cups packed Baby Spinach or Arugula
3 Tablespoons Chopped Parsley

Directions

1. Boil and drain pasta according to package directions, keeping an al dente texture.
2. Pour the hot, drained pasta into a large bowl and stir in the olive oil. Let cool to room temperature.
3. Shortly before serving, stir in the lemon juice, zest, agave, and salt.
4. Right before serving, stir in the vegetables and herbs.
5. This recipe is lightly dressed, add more dressing and/or salt to taste. Also, feel free to jazz this recipe up with different herbs and vegetables to make it your own.

Notes

1. Lemon juice will break down the vegetables so stir them in right before service.
2. To make in advance. Chill the pasta dressed in olive oil only. Mix the remaining dressing ingredients and prep the vegetables and store separately. Stir everything together right before service.

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RECIPE: theminiaturemoose.com