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Vegetarian

White Bean and Orzo Salad with Pesto Dressing
Ingredients
Leftover Vegetable Gratin
2 1/2 cups Herbed Orzo
15 oz White kidney beans, rinsed, drained
1 tablespoon Hannaford Inspirations Garlic Dipping Oil
1 tablespoon Balsamic vinegar
1/4 cup Fresh basil leaves
1/4 cup Cheese, parmigiano reggiano, grated
2 tablespoon Pine nuts
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White Bean and Orzo Salad with Pesto Dressing

White Bean and Orzo Salad with Pesto Dressing

White Bean and Orzo Salad with Pesto Dressing
  • Servings:Serves 3
  • Prep Time:15 minutes
  • Cook Time:0 minutes
directions
Note: For Vegetable Gratin and Herbed Orzo, search Fall Vegetable Gratin with Herbed Orzo Pasta recipe on hannaford.com
1. Coarsely chop vegetable gratin (left over from Fall Vegetable Gratin with Herbed Orzo Pasta preparation) into 1/2-inch pieces. Place in a medium bowl. Add orzo (also left over from Fall Vegetable Gratin with Herbed Orzo Pasta preparation) and white beans; mix to combine. Drizzle on Garlic Oil and vinegar. Add basil, cheese, and pine nuts, and mix well to distribute.
2. To pack, divide into 3 plastic containers with tight-fitting lids. Pack in an insulated lunch bag with an ice pack, and eat chilled. Refrigerate extra containers for up to 3 days.
Source: Hannaford fresh Magazine, September - October 2008

 
 
 
 
 
 
 
 
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