Pesto Orzo Salad (Meal-Prep)
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.
Servings
Ingredients
- 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 sun-dried tomatoes
- 1 garlic cloves
- 1 lemon, juiced 3 tbsp
- ½ cup fresh basil
- ¼ cup toasted pine nuts
- 1 tbsp 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!
Video
Nutritional Information - Per Serving
Calories 455kcal | Carbohydrates 65g | Protein 17g | Fat 16g | Sodium 344mg | Fiber 12g | Vitamin A 24IU | Vitamin C 70mg | Calcium 92mg | Iron 6mg