make this green veggie lemony orzo salad for next week’s meal prep, or make it for easter this weekend!! 🌱🐣 either way you’re gonna love the veggies and lemony flavor you get in every single bite—but personally I meal prepped it last week bc I’m not sharing 😂 here’s everything you need: - 8oz orzo, cooked according to package instructions (I used GF cassava orzo) - 3 cups asparagus, chopped into small pieces - 1 medium zucchini, cut into small cubes - 3/4 cup cup crumbled feta - 1/2 cup fresh chopped dill - 1 shallot, finely diced - 1/3 cup olive oil - 1/3 cup white wine vinegar - juice + zest of one half lemon - 1 tsp salt - 1 tsp garlic powder Boil a pot of salted water and cook the orzo according to package instructions, about 8 minutes. Set aside (if you're using gluten-free, I find it's helpful to run under cold water, then put back in the pot and drizzle with some olive oil to prevent sticking). Chop up the asparagus, zucchini, and shallot. Add the orzo to a large mixing bowl, then toss with the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and garlic powder. Add in the asparagus, zucchini, shallot, feta, and dill. Mix again to fully combine. Serve immediately or keep chilled in the refrigerator for 4-5 days. enjoy!! 💕 #mealprep #mealprepideas #mealsonabudget #healthyonabudget #plantbasedrecipes #saladsofinstagram #saladrecipes #mealprepping #sundaymealprep #easterrecipes #healthyeasterrecipe #saladrecipe #orzosalad #springmealprep