Pesto Orzo and Cannellini Summer Salad
Pesto Orzo and Cannellini Summer Salad
A light and flavorful summer salad with creamy cannellini beans and zesty pesto, perfect for any sunny occasion!
Equipment
- whisk,
- Measuring cups
- Mixing spoon
Ingrediënten
- 96 g 6 tbsp prepared vegan pesto
- 60 ml ¼ cup seasoned rice vinegar
- 40 g ¼ cup chopped red onion
- 4 cups 676 g cooked whole wheat orzo
- 2 cans 425 g each cannellini beans, drained and rinsed
Instructies
- Whisk together the pesto, seasoned rice vinegar, and chopped red onion in a large bowl.
- Add the cooked orzo and rinsed cannellini beans to the bowl.
- Mix until the pasta and beans are thoroughly coated with the pesto dressing.
- Refrigerate and serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Rosé or a crisp Pinot Grigio to complement the fresh and herby pesto flavors.Nutritional Information
Calories: 320 kcal | Carbohydrates: 48 g | Protein: 12 g | Fat: 8 g | Sugar: 2 g | Salt: 1.1 g
