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.
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
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
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!