Presto Pesto Orzo and Cannellini Salad
A bright, fresh, and filling salad with zesty vegan pesto, orzo, and hearty cannellini beans! Perfect for a summer meal or picnic, this Presto Pesto Orzo and Cannellini Salad can be customized with your favorite pasta shape or even rice.
Equipment
- measuring spoons,
- whisk,
- Can opener
- knife
- chopping board,
Ingrediënten
- 6 tablespoons 96 g prepared vegan pesto
- ¼ cup 60 ml seasoned rice vinegar
- ¼ cup 40 g chopped red onion
- 4 cups 676 g cooked whole wheat orzo
- 2 cans 15 ounces, or 425 g each cannellini beans, drained and rinsed
Instructies
- In a large mixing bowl, whisk together the vegan pesto, rice vinegar, and chopped red onion.
- Add the cooked orzo and rinsed cannellini beans, stirring until everything is well coated with the pesto mixture.
- Chill the salad in the refrigerator before serving for the best flavor.
- Serve cold and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
For a more filling dish, add some fresh spinach or arugula just before serving. This also enhances the flavor and adds extra nutrients.
Wine Advice:
Pair with a light and refreshing white wine, like a chilled Sauvignon Blanc or a crisp Chardonnay.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 9 g | Fat: 10 g | Fiber: 6 g | Sugar: 2 g | Salt: 0.4 g
