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.
- 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
- Quick to Make
- & SO Delicious!
Pesto Orzo Salad (Meal-Prep)
- 3 cups cooked butter beans
- 2 cups cooked orzo
- 1 broccoli head (diced)
- 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
- ¼ cup sundried tomatoes
- 1 garlic clove
- 1 lemon, juiced (3 tbsp)
- ½ cup basil leaves
- 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!