Vegetable Pasta Salad

• 1 cup cooked orzo pasta
• 1 cup lightly steamed asparagus, cut the same size as pasta
• ½ cup chopped carrots
• ½ cup sliced green onions or green garlic
• ½ cup chopped yellow summer squash or zucchini
• 1 cup chopped fresh spinach or baby chard
• 1 cup small cherry tomatoes
• ¼ cup low-fat vinaigrette salad dressing made with olive oil
• 2 Tbsp grated Parmesan cheese
• ¼ tsp salt

• Combine pasta, asparagus, carrots, green onions, squash, spinach, tomatoes, dressing, Parmesan cheese, and salt in a large bowl.
• Toss to coat with the dressing and Parmesan cheese.
• Serve with grilled chicken or fish.
• Yield: 4 servings

Nutrition per serving: Calories: 114, Protein: 4 g, Fat: 2 g, Carbohydrate: 20 g, Fiber: 4 g, Sugar: 8 g, Sodium: 344 mg

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