| 11 | 35 | 492 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 10 min | 8 |
| 454 gm | Orzo, dry |
| 2 small | Summer squash (yellow; chopped) |
| 1 medium | Zucchini (chopped) |
| 1 medium | Red onion (chopped) |
| 1 can (15oz) | Artichoke hearts, canned (drained and chopped) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1/2 cup | Balsamic Vinaigrette (or Red Wine Vinaigrette) |
| 227 gm | Mozzarella cheese (cut into 1/4-inch cubes - DF Option: Myokonos Plant-based Mozzarella block, chopped) |
| 1 1/2 cup | Cherry Tomatoes (halved lengthwise) |
| 1/2 cup | Basil, fresh (chopped, for salad) |
| 1/2 cup | Pine nuts, dried (toasted or pumpkin seeds) |
More Veggies
Vegan
Increase Protein content
| Grain | 2.2 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.6 |
| Vegetables | 1.9 |