Arugula Spinach Pesto Orzo Salad

• Vegetarian

• Produce

  • 1 lb Asparagus
  • 8 oz Baby beets, roasted
  • 1/2 cup Red onion

• Condiments

  • 2/3 cup Arugula spinach pesto

• Pasta & Grains

  • 1/2 lb Orzo pasta

• Baking & Spices

  • 12 oz Red peppers, roasted
  • 1 Salt and pepper

• Dairy

  • 1 Parmesan cheese

Found on tablefortwoblog.com

Description

Directions

• Bring a pot of water to a boil and cook orzo pasta according to directions on package. Reserve the liquid and just use a slotted spoon to drain the pasta and place into a large bowl.
• Use the same water that you cooked the orzo in and bring up to a simmer and add asparagus. Cook for 5 minutes then drain well and place asparagus in an ice bath (bowl of water with ice in it). Once asparagus has cooled, add to pasta bowl.
• Add the diced red peppers, beets, red onion, and arugula spinach pesto to the pasta bowl. Season with salt and pepper and stir all together until everything is coated in the pesto.
• Top with shaved parmesan cheese.
• Serve warm or cover and pop in the fridge for 3-4 hours.