This Vegan Bean, Orzo, And Pesto Salad Is Perfect For Meal Prep

Meal prepping just got a whole lot tastier


1 Minutes Read

A vegan bean, orzo, pesto salad, all divided into separate containers for meal-prepping This is a great recipe to store in the fridge and eat throughout the week - Media Credit: Plant Baes

If you’re looking for some tasty and nutritious vegan meal prep ideas, this bean, orzo, and pesto salad is a great place to start. As well as being high in plant protein, it’s packed full of vegetables.

Meal prepping is the practice of planning and preparing meals in advance, typically for multiple days or an entire week. They’re a great way to save time and ensure you have healthy home-cooked meals throughout the week.

The below recipe, which comes from Plant Baes, shows you how to make a bean, orzo, and pesto salad. Beans are a great plant-based source of protein, and this dish takes less than 30 minutes to make.

Other ingredients include sundried tomatoes, broccoli, asparagus, cherry tomatoes, and plant-based feta (this can be found in many supermarkets, or you could make it at home yourself with this vegan feta recipe).

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.
A vegan bean, orzo, pesto salad, all divided into separate containers for meal-prepping
5 from 1 vote
Duration20 mins
Cook Time10 mins
Prep Time10 mins


  • 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
Pesto Rosso
  • 1/4 cup sundried tomatoes
  • 1 garlic clove
  • 1 lemon, juiced (3tbsp)
  • 1/2 cup basil leaves
  • 1/4 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!

This recipe was created by Sarah Cobacho of Plant Baes. You can find the original recipe here.

More like this:

Join The Plant Based Newsletter and we will plant a tree! 🌳

We plant a tree for every signup. You’ll receive our weekly news round-up and be the first to hear about, product launches, exclusive offers and more!

© 2024 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.