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.
5 from 1 vote
Duration20 minutesmins
Cook Time10 minutesmins
Prep Time10 minutesmins
Servings1
Ingredients
3cupscooked butter beans
2cupscooked orzo
1broccoli head (diced)
1bunchasparagus (diced)
400gcherry tomatoes (diced in halves)
1.5tbspbaby capers
2tbspplant-based feta
1.5tbsptoasted pine nuts
Pesto Rosso
1/4cup sundried tomatoes
1garlic clove
1lemon, juiced (3tbsp)
1/2cupbasil leaves
1/4cuptoasted pine nuts
1tbspolive oil
Salt & pepper
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!