Orzo and Turkey Bowl

Steps

1. Cook the orzo al dente in a pot of boiling, salted water. Drain. Drizzle with olive oil and let cool.
2. Use a spiralizer, mandoline or peeler to cut the zucchini into spirals. Cut the carrot into thin julienne strips if desired.
3. Roll up the turkey slices and then cut each roll in half.
4. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
5. Divide the orzo into four airtight containers. Top with the zucchini, turkey rolls, bocconcini, cherry tomatoes, and carrot strips if desired. Drizzle the vinaigrette over the bowls. Garnish with basil leaves if desired.
6. Refrigerate until ready to eat.