Pesto Orzo Salad (Meal-Prep)

Author: Sarah Cobacho

Published: October 22, 2023

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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.


  • 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

  • Add Protein: Toss in some tofu or tempeh.
  • Make It Spicy: A pinch of red pepper flakes goes a long way.

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 4 votes
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 (
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes


Servings 4


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

Pesto Rosso

  • ¼ cup sundried tomatoes
  • 1 garlic clove
  • 1 lemon, juiced (3 tbsp)
  • ½ cup fresh basil
  • ¼ cup toasted pine nuts
  • 1 tbsp olive oil
  • salt & pepper


  • 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

Calories 455kcalCarbohydrates 65gProtein 17gFat 16gSodium 344mgFiber 12gVitamin A 24IUVitamin C 70mgCalcium 92mgIron 6mg
CUISINE Mediterranean-Inspired
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