Pesto Orzo Salad (Meal-Prep)

Name: Pesto Orzo Salad (Meal-Prep)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 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; 1/4 cup sundried tomatoes; 1 garlic clove; 1 lemon, juiced (3 tbsp); 1/2 cup basil leaves; 1/4 cup toasted pine nuts; 1 tbsp olive oil; salt & pepper

3 steps

Prep:10minCook:10min

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.

Updated at: Thu, 30 May 2024 07:17:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories437.1 kcal (22%)

Total Fat14.2 g (20%)

Carbs62.7 g (24%)

Sugars10.6 g (12%)

Protein19.9 g (40%)

Sodium315.9 mg (16%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupsbutter beans

2 cupsorzo

1 headbroccoli

400gcherry tomatoes

diced in halves

1 ½ Tbspbaby capers

2 Tbspplant based feta

1 ½ Tbsptoasted pine nuts

¼ cupsundried tomatoes

1garlic clove

1lemon

juiced

½ cupbasil leaves

¼ cuptoasted pine nuts

1 Tbspolive oil

salt

pepper

Instructions

Step 1

Combine all the pesto ingredients in a small blender and process until a paste is formed.

Step 2

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.

Step 3

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!

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