
2 Serving
Lunch
Charred Vegetable Pasta Salad
with Balsamic-Dijon Vinaigrette
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
370
FAT
11g
CARBOHYDRATES
59g
PROTEIN
13g
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INGREDIENTS
- 6 oz grape tomatoes
- 1 yellow squash, quartered lengthwise and cut into ½-inch pieces
- 2 tsp herbs de Provence
- 4 oz orzo
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 0.25 oz fresh basil, leaves picked and roughly chopped
- 2 oz baby arugula
- ¼ cup walnuts, roughly chopped
- Salt and pepper*
- 2 tsp + 1 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (walnut), wheat
Tools: Baking sheet, Small saucepan
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
370
FAT
11g
CARBOHYDRATES
59g
PROTEIN
13g
Get Recipes Delivered
INSTRUCTIONS
1
Char the vegetables
Bring a small saucepan of water to a boil for the orzo. Position oven rack in the middle and set oven to broil on high. Add tomatoes, squash, herbs de Provence, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Broil until tomatoes are burst and squash is slightly charred and tender, 8 to 10 minutes. Set aside.
2
Cook the orzo
Add orzo to boiling water and cook until al dente, 9 to 12 minutes. Drain and rinse with cool water to stop the cooking process. Set aside.
3
Make the salad
Add balsamic vinegar, Dijon mustard, and basil to a large bowl. Whisk in 1 tbsp olive oil and a pinch of salt and pepper. Add charred vegetables, cooked orzo, and arugula and toss. Divide between bowls and top with walnuts.
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