Pesto Orzo Meal Prep Salad

Serves 1
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Directions

  1. 1Cook orzo pasta in boiling water.
  2. 2Cook orzo pasta in boiling water.
  3. 3Cook orzo pasta in boiling water.
  4. 4Drain the cooked orzo using a colander.
  5. 5Drain the cooked orzo using a colander.
  6. 6Drain the cooked orzo using a colander.
  7. 7Transfer the drained orzo to a large mixing bowl.
  8. 8Transfer the drained orzo to a large mixing bowl.
  9. 9Transfer the drained orzo to a large mixing bowl.
  10. 10Add spicy Italian sausage to a pan.
  11. 11Add spicy Italian sausage to a pan.
  12. 12Add spicy Italian sausage to a pan.
  13. 13Cook the sausage until browned.
  14. 14Cook the sausage until browned.
  15. 15Cook the sausage until browned.
  16. 16Quarter the cherry tomatoes.
  17. 17Quarter the cherry tomatoes.
  18. 18Quarter the cherry tomatoes.
  19. 19Shave parmesan cheese into the bowl.
  20. 20Shave parmesan cheese into the bowl.
  21. 21Shave parmesan cheese into the bowl.
  22. 22Add cooked sausage, chickpeas, arugula, tomatoes, parmesan, pesto, almonds, sun-dried tomatoes, lemon juice, salt, and black pepper to the mixing bowl.
  23. 23Add cooked sausage, chickpeas, arugula, tomatoes, parmesan, pesto, almonds, sun-dried tomatoes, lemon juice, salt, and black pepper to the mixing bowl.
  24. 24Add cooked sausage, chickpeas, arugula, tomatoes, parmesan, pesto, almonds, sun-dried tomatoes, lemon juice, salt, and black pepper to the mixing bowl.
  25. 25Toss all ingredients together until well combined.
  26. 26Toss all ingredients together until well combined.
  27. 27Toss all ingredients together until well combined.
  28. 28Serve the salad in a bowl.
  29. 29Serve the salad in a bowl.
  30. 30Serve the salad in a bowl.

Ingredients

  • 0.5 lb spicy Italian sausage
  • 0.5 lb spicy Italian sausage
  • 0.5 lb spicy Italian sausage
  • 1 cup dry orzo pasta
  • 1 cup dry orzo pasta
  • 1 cup dry orzo pasta
  • 1 can (540 ml) chickpeas
  • 1 can (540 ml) chickpeas
  • 1 can (540 ml) chickpeas
  • 1 large handful baby arugula
  • 1 large handful baby arugula
  • 1 large handful baby arugula
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 0.33 cup shaved parmesan
  • 0.33 cup shaved parmesan
  • 0.33 cup shaved parmesan
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 0.25 cup blanched slivered almonds
  • 0.25 cup blanched slivered almonds
  • 0.25 cup blanched slivered almonds
  • 0.25 cup sun dried tomatoes in oil
  • 0.25 cup sun dried tomatoes in oil
  • 0.25 cup sun dried tomatoes in oil
  • 0.5 juice lemon
  • 0.5 juice lemon
  • 0.5 juice lemon
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper

Equipment

large skillet or saute panlarge potlarge mixing bowlcolanderknifecutting boardtongsvegetable peeler/shavermeasuring spoonmeasuring cup

Tips

  • For best taste, use refrigerated pesto.
  • The salad can be dressed and kept in the fridge for several days, making it great for meal prep.