Pesto Orzo Salad

Name: Pesto Orzo Salad
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3/4 cup dry orzo; 1 bunch broccolini; 1 bunch asparagus; 1.5 cups cooked butterbeans; 2 cups arugula; 5.5 oz small tomatoes (chopped in half); 1 small shallot (finely chopped); 6 large green olives (pitted and chopped); 2 tbsp toasted pine nuts; 12 raw almonds; 1 clove garlic; 1 tbsp nutritional yeast; 1 tbsp lemon juice; 1/3 cup soy milk; 1/8 tsp chili flakes; 1 pinch sea salt flakes; 1 pinch freshly cracked black pepper; 1 cup basil (packed tightly)

8 steps

Prep:45minCook:5min

A refreshing orzo salad with broccolini, asparagus, and a creamy, oil-free almond pesto. Perfect for a nutritious meal.

Updated at: Sun, 09 Jun 2024 17:10:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories546.1 kcal (27%)

Total Fat15.9 g (23%)

Carbs79.6 g (31%)

Sugars14.6 g (16%)

Protein29.6 g (59%)

Sodium266.9 mg (13%)

Fiber24.1 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¾ cupdry orzo

1 bunchbroccolini

1 bunchasparagus

1 ½ cupsbutterbeans

cooked

2 cupsarugula

5.5 oztomatoes

small, chopped in half

1shallot

small, finely chopped

6green olives

large, pitted and chopped

2 Tbsptoasted pine nuts

12raw almonds

1clove garlic

1 Tbspnutritional yeast

1 Tbsplemon juice

⅓ cupsoy milk

⅛ tspchili flakes

1 pinchsea salt flakes

1 pinchblack pepper

freshly cracked

1 cupbasil

packed tightly

Instructions

Step 1

Cover the almonds in boiling water for 30 minutes. Drain, peel off the skin (it should come off easily) and set aside.

Step 2

Cook the orzo in a large pot of salted water according to the packet instructions. Drain and rinse under cold water to stop the cooking process.

Step 3

Trim off the bottom fibrous part of the asparagus. Chop the rest of the asparagus into bite-size pieces, keeping the heads whole.

Step 4

Trim off the bottom fibrous part of the broccolini. Chop the rest into bite-size pieces.

Step 5

Prepare a medium saucepan with water and bring to a soft boil. Prepare a large bowl filled with ice water.

Step 6

Cook the asparagus and broccolini in boiling water for 2 to 3 minutes. Drain and transfer to iced water for two minutes, then drain again. This process is called blanching, and it prevents the vegetables from overcooking while retaining a vibrant green color.

Step 7

Prepare the dressing: In a small blender, add the almonds, garlic, nutritional yeast, lemon juice, chili flakes, salt, pepper, and basil. Blend until perfectly smooth. Add a little more milk if necessary (this will depend on your blender).

Step 8

In a large salad bowl, combine the rocket, butter beans, orzo, tomatoes, broccolini, asparagus, shallots, olives, pine nuts, and the dressing. Adjust salt to taste, and enjoy!

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