Pesto Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 standard pack of orzo or 2 cups of uncooked couscous
1 jar of pesto or 1 cup of homemade
1 red pepper sliced and cut into thirds
1/2 red onion diced
6 oz of feta cheese
1 1/2 C. cherry tomatoes
1/2 C. olives (black or green depending on your preference)
1 small jar of artichokes, chopped
1 small zucchini sliced and quartered (optional)
1 can chickpeas roasted (optional)
Arugula or spinach for serving (optional)
Basil ribbons for serving (optional)
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Directions: |
Directions:1) if making pesto, prepare ahead of time and set in fridge (recipe included in book)
2) boil grain according to directions on package
3) rinse grain thoroughly with cold water, once drained place in large mixing bowl
4) add in all of the chopped veggies, feta, and pesto and stir to combine
5) Refrigerate for at least 2 hours or eat warm
6) to serve you can place over a bed of greens and garnish with additional basil ribbons |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:30 - 45 minutes |
Personal
Notes: |
Personal
Notes: This is a lunch favorite for me and Jason. It comes together super easy and can be adapted to be pretty healthy and also filling. Ideal for our increasingly busy schedules. If you hate basil pesto, this is not the recipe for you. It could be subbed for a tomato based pesto and maybe that would be more your speed? Anyway. The recipe is pretty versatile as you can change up the grain or serve it over greens and add different fixins. Also you can pretty much feed a small army with this recipe. Me and Jason typically get about 4 to 5 meals each out of this but you can get even more if youre treating it as a side dish. You could also serve it with a wonderful batch of falafel (recipe included in book).
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