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: 3/4 cup grape tomatoes, halved; 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; 1/4 cup vegan basil pesto; 2 tbsp olive oil*; Salt*; Pepper*; *Not included; For full ingredient list, see Nutrition.

with White Beans & Pesto

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

High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Heart Health

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

580

FAT

19g

CARBOHYDRATES

73g

PROTEIN

21g

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INGREDIENTS

3/4 cup grape tomatoes, halved
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
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

580

FAT

19g

CARBOHYDRATES

73g

PROTEIN

21g

View Full Nutrition Label

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INSTRUCTIONS

Bring small saucepan of salted water to a boil for pasta. Stir together grape tomatoes, roasted tomatoes, vinegar, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper in medium bowl. 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, stir, and season to taste with salt and pepper.

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

35 Mins / 500 Calories