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White Bean and Orzo Salad with Pesto Dressing

  • Servings:

    Serves 3 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    0 minutes

Ingredients

Leftover Vegetable Gratin
2 1/2 cups Herbed Orzo
1 (15-oz.) can white beans, rinsed, drained
1 Tbsp. Inspirations Garlic Dipping Oil
1 Tbsp. balsamic vinegar
1/4 cup finely chopped fresh basil leaves
1/4 cup grated Ferrari Parmigiano Reggiano cheese
2 Tbsp. pine nuts
White Bean and Orzo Salad with Pesto Dressing

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

Nutrition

Nutritional Facts
Servings Serves 3
Base Nutrients
Calories 630 kcal (32%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (34%)
Saturated Fat 5 g (25%)
Cholesterol 15 mg (5%)
Sodium 350 mg (15%)
Total Carbohydrates 86 g (29%)
Dietary Fiber 11 g (44%)
Protein 26 g (43%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron 7 mg (39%)
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