Pesto Orzo Salad (Meal-Prep)

5 from 5 votes

By: Sarah Cobacho, October 22, 2023 / Updated: April 27, 2025

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Pesto Orzo Salad (Meal-Prep)

Right now, I’m getting ready for the Australian summer with this Italian-inspired, meal-prep-friendly salad. It’s incredibly easy to prepare in advance, super nourishing, and so delicious. Since I have a strong love for sun-dried tomatoes, it’s no surprise that pesto rosso is a favorite of mine. This particular version adds a lemony twist, breathing life and flavor into the simple orzo salad.

P.S.: To boost the greens in this dish, consider adding a couple of handfuls of rocket or baby spinach. I would have included them, but they didn’t fit in my containers!

For our GF friends, the orzo can be replaced with quinoa or GF pasta!

Why This Recipe Works

  • Quick and Easy: Ready in just 30 minutes, making it a perfect weeknight meal.
  • Nutrient-rich: Loaded with fiber, vitamins, and minerals from all the veggies.
  • Flavorful: The garlic, sundried tomatoes and herbs bring a depth of flavor that’s hard to resist.

Ingredient Notes

  • Beans: Butter beans (also known as Lima beans) are great, but Cannellini or Great Northern Beans, or Chickpeas work well too.
  • Sun-dried tomatoes: bring a depth of flavour and umami.
  • Broccoli and asparagus: Feel free to substitute with your favorite veggies.
  • Vegan Feta: Vegan parmesan or Nutritional yeast can also add a cheesy flavor.

FAQ

  • Is this recipe gluten-free? No, orzo is made with wheat, but you can use quinoa or gluten-free pasta instead.
  • Can I make it ahead? Absolutely, this recipe is made to be a meal prep and will keep well in the fridge. Make sure to follow the order of the ingredients for optimal freshness!

Variations and Tips

Why You’ll Love This Pesto Orzo Salad Meal Prep

  • Creamy
  • Satisfying
  • Nutrient-rich
  • Quick to Make
  • & SO Delicious!
Pesto Orzo Salad (Meal-Prep)

Pesto Orzo Salad (Meal-Prep)

5 from 5 votes
Favorite
A vibrant, summery meal-prep salad featuring pesto rosso, butter beans, orzo, and an array of fresh vegetables. Perfect for a light lunch or dinner.
Sarah Cobacho (plantbaes.com)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Video

Servings 4

Ingredients

  • 3 cups (564 g) cooked butter beans
  • 2 cups (374 g) cooked orzo
  • 1 broccoli - head chopped into florets
  • 1 bunch asparagus - diced
  • 400 g cherry tomatoes - diced in halves
  • 1.5 tbsp (12 g) baby capers
  • 2 tbsp (34 g) plant-based feta
  • 1.5 tbsp (15 g) toasted pine nuts

Pesto Rosso

  • ¼ cup (59.15 g) sun-dried tomatoes
  • 1 garlic cloves
  • 1 lemon, juiced - 3 tbsp
  • ½ cup (12 g) fresh basil
  • ¼ cup (33.75 g) toasted pine nuts
  • 1 tbsp (14.79 ml) olive oil
  • Salt and pepper to taste

Instructions

  • Combine all the pesto ingredients in a small blender and process until a paste is formed.
  • Bring a pot of water to a soft boil, add the diced broccoli and asparagus, and blanch for 2 minutes. Drain the vegetables and immediately transfer them to a bowl of iced water to halt the cooking process. Let them sit for 5 minutes, then drain.
  • Divide the ingredients into 4 containers. Start with the pesto at the bottom, followed by the butter beans, orzo, broccoli & asparagus, tomatoes, feta, capers, and pine nuts. Enjoy!

Per Serving/Portion

Calories 455kcalCarbohydrates 65gProtein 17gFat 16gSodium 344mgFiber 12gVitamin A 24IUVitamin C 70mgCalcium 92mgIron 6mg
5 from 5 votes (4 ratings without comment)

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2 Comments

  1. I turned this into a topping for a green salad. This is very tasty.

    Between the tomatoes and lemon juice, it’s fairly acidic so I reduced the number of tomatoes. I don’t like lima beans so I went with white beans. I loved garlic so I bumped up the garlic just a bit.

    I cooked the broccoli, asparagus and orzo a couple hours in advance so they could chill before being tossed n the salad.5 stars