This Orzo and Cannellini Bean Salad is full of delicious flavors and perfect for summer gatherings. It is really easy to make using cooked and cooled orzo pasta, canned beans, and a jar each of roasted peppers, wild mushrooms, and pesto. All great ingredients to keep in your store cupboard to whip this salad up at a moment’s notice!
One final recipe from my vegetarian barbecue…pesto, orzo and cannellini bean salad. Very simple to put together as all the ingredients come from a jar, can or packet! And it went down a real storm as well!
I often like to take a quick route out when planning an event for the family – especially ones where I’m doing a lot of prep for recipes. So I tend to cook some stuff from scratch and then use shortcuts to create other dishes. This salad is one such dish!
When the orzo was cooked and still warm, I stirred in the cannellini beans and the pesto – this helps the flavour really get into the ingredients.
I then used jars of yummy anti-pasti goodies – chargrilled peppers and wild mushrooms, which I drained off (as they came in oil) and then added to the mix. I added these to the orzo/bean/pesto mix whilst that was still warm – again, I think it helps with the flavours.
I served this salad at room temperature, but it was also good warm (I had to taste it as I made it!) and it was also nice the next day (there was a little bit leftover!)
I served it up in another great product that I received from notonthehighstreet.com to review – a handmade terracotta paella dish. I had been sent the medium size dish (there are several sizes available and they’re on my “must buy and complete this set” list!) which was 22cm wide and 4.5 cm deep – a really nice big dish and ideal for serving salads and sides…and not just paella!
It felt really well made, not too heavy, but not too flimsy you’d feel it would crack if you were a bit heavy handed! It looks lovely and rustic and goes really well with the dip tray set I also tested out a few days ago. Again, since I can afford the counter top space at the moment, it is sitting out on proud display.
- 250g orzo
- 400g can cannellini beans, drained and rinsed
- 80g pesto (about half a small jar)
- 285g jar roasted peppers, drained
- 290g jar wild mushrooms, drained
- Cook the orzo according to the package instructions. Drain.
- Add the cannellini beans to the orzo and stir in the pesto – you could add more or less to your taste if you so wish.
- Add the peppers and mushrooms and stir to combine.
- Serve warm, at room temperature or cold – your choice!
You might also like to try my Roasted Vegetable & Orzo Salad recipe!