PESTO ORZO SALAD (MEAL-PREP)

Name: PESTO ORZO SALAD (MEAL-PREP)
Prep time: 20 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 half; 1.5 tbsp baby capers; 2 tbsp plant-based feta; 1.5 tbsp toasted pine nuts; 1/4 cup sundried tomato; 1 garlic cloves; 1 lemon juiced (3tbsp); 1/2 cup basil leaves; 1/4 cup toasted pinenuts; 1 tbsp olive oil; salt & pepper

3 steps

Prep:20min

As we just celebrated the first day of winter in Australia, I’m daydreaming of Euro Summer, warm water and a long summer day. So bare with me while I live in absolute denial of the rain outside and enjoy this super summery meal prep.

Updated at: Thu, 17 Aug 2023 11:30:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories436.9 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 half

1 ½ Tbspbaby capers

2 Tbspplant based feta

1 ½ Tbsptoasted pine nuts

Pesto Rosso

¼ cupsundried tomato

1garlic cloves

1lemon

juiced

½ cupbasil leaves

¼ cuppinenuts

toasted

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, and add the broccoli and asparagus for 2 minutes. Drain and transfer to a bowl of iced water. Let it set for 5 minutes. Drain.

Step 3

Divide the ingredients into 4 and add the pesto at the bottom of the container, followed by the butter beans, orzo, broccoli & asparagus, tomatoes, feta, capers, and pine nuts. Enjoy!

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