2 Serving Lunch

Caprese Pasta Salads

Name: Caprese Pasta Salads with White Beans & Pesto
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 oz roasted tomatoes, roughly chopped; 2 tbsp red wine vinegar; 4 oz orzo pasta; 13.4 oz cannellini beans, drained and rinsed; 0.25 oz basil, leaves torn; 2 oz shredded mozzarella cheese; 1/4 cup vegan basil pesto; 2 tbsp olive oil; Salt; Pepper

with White Beans & Pesto

The combination of garlicky roasted tomatoes with juicy, fresh grape tomatoes ensures bold flavor in every bite. Bright and earthy pesto complements creamy, mild cannellini beans in this high fiber, high protein pasta dish.

High-Protein Less Prep Soy-Free Healthy Carbs Chef's Choice High Fiber

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

790

FAT

39g

CARBOHYDRATES

84g

PROTEIN

21g

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INGREDIENTS

2 oz roasted tomatoes, roughly chopped
2 tbsp red wine vinegar
4 oz orzo pasta
13.4 oz cannellini beans, drained and rinsed
0.25 oz basil, leaves torn
2 oz shredded mozzarella cheese
1/4 cup vegan basil pesto
2 tbsp olive oil
Salt
Pepper

Allergens: tree nuts (pine nut), wheat

Tools: Small saucepan

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

790

FAT

39g

CARBOHYDRATES

84g

PROTEIN

21g

View Full Nutrition Label

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INSTRUCTIONS

Bring small saucepan of salted water to a boil for pasta. Stir together roasted tomatoes, vinegar, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper in medium bowl, then set aside.

Add orzo to boiling water, stir, and cook until al dente, 10 to 12 minutes. Drain orzo and stir into bowl with marinated tomatoes. Add cannellini beans and mozzarella, stir, and season to taste with salt and pepper.

Divide caprese pasta salad between bowls. Top with basil and serve with pesto.

20 Mins / 830 Calories