Mediterranean Acini di Pepe Bowls with Pesto Dressing
These delicious bowls feature acini di pepe, creamy lima beans, fresh vegetables, and a tangy pesto yogurt sauce.
Serving Size 1
Equipment
Ingredients
For the acini di pepe
- 2/3 cup acini di pepe dry
- 1 cup vegetable broth or water
- 1/2 teaspoon kosher salt
For the bowl
- 1/2 cup lima beans
- 1/4 large cucumber cut into half moons
- 10 Kalamata olives
- 1/4 orange bell pepper cut into slices
- 1 tablespoon red onion slices
- 1 cup shredded romaine lettuce
For the dressing
- 1 tablespoon basil pesto
- 1 tablespoon plain Greek yogurt
Instructions
For the acini di pepe
- To cook the acini di pepe, add 2/3 cup acini di pepe to the inner pot of an Instant Pot along with 1 cup of cold water and 1/2 teaspoon of kosher salt. Cook for 4 minutes on high pressure followed by a quick pressure release. Fluff the pasta with a fork and use it in the recipe.
For the dressing
- Mix the pesto and yogurt in a small bowl.
To assemble the bowl
- Add the pasta, lima beans, cucumber, lettuce, red onion, bell pepper, and olives to a bowl.
- Add the dressing, mix well, and serve.
Video
Notes
Each component can be stored separately in the fridge for up to 5 days. I recommend storing the salad and the dressing separately when taking this meal on the go and adding the dressing right before you eat. This keeps all of the fresh veggies crispy and refreshing.
Make it vegan by using a vegan yogurt and pesto.
