Orzo Pasta Salad with Veggies
-
10 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
- 312
Calories
- 10g
Fat
- 47g
Carbs
- 13g
Protein
Rheumatoid Arthritis
Ingredients
- 1 lb Fresh Asparagus, washed, woody ends removed, and cut into thirds
- 1 Cup Dried Orzo Pasta
- ½ Cup Cherry Tomatoes, washed and halved
- ¼ Cup Pesto
- Salt and Pepper, to taste
- Allergens:
- N Nuts
- D Dairy
- G Gluten
- View Substitutions
-
NNuts:
Make or purchase a pesto that does not contain nuts
-
DDairy:
Make or purchase a pesto that does not contain Parmesan cheese
-
GGluten:
Choose a small, gluten-free pasta
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Boil Water for Asparagus Bring water to a boil in a large saucepan. Once water is boiling, add the asparagus and allow to cook for 3 minutes.
3.
Add Orzo Add the orzo to the saucepan with asparagus and cook according to package directions, about 7 minutes.
4.
Drain and Add Pesto Drain the pasta and the asparagus and return to the pot. Add the pesto and tomatoes and mix until well coated. Season with salt and pepper, as desired.
5.
Serve and Enjoy Serve pasta salad warm or chilled. Enjoy!
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
RA Cooking Tips
-
Asparagus
Add frozen asparagus tips to the boiling water instead of prepping fresh asparagus.
-
Tomatoes
Add whole cherry tomatoes instead of halving tomatoes.
-
Make it a Meal
Add pre-cooked chicken to the pasta salad to increase the protein content and make it a meal!
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