Description

This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette is a delightful blend of fresh vegetables and herbs, creating a refreshing dish perfect for quick meals or gatherings.

Ingredients

Scale

2 ears of corn, husk removed
1/2 pound asparagus
1 cup snap peas
1 cup orzo or your favorite high-protein pasta
2 tbsp extra virgin olive oil
1 bunch of chives, thinly sliced
2 cups arugula
1/4 cup pepitas
1/4 tsp red pepper flakes, optional
1 tsp kosher salt
4 garlic cloves, minced
1 shallot, roughly chopped
1 tbsp pepitas
1 tsp dijon mustard
1 tbsp white balsamic vinegar
2 tsp agave syrup, optional
zest and juice of 1 lemon
1 cup fresh basil leaves, lightly packed

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Instructions

Remove the husks from the corn and cut the kernels off the cob. Trim and slice the asparagus into 1/4 inch pieces. Prepare the snap peas by trimming and slicing them at a bias.
Boil salted water in a medium pot and cook the orzo until al dente as per package instructions. Drain and transfer to a large mixing bowl.
Heat 1 tbsp of oil in a sauté pan over medium-low heat. Add corn, cooking undisturbed for 3-4 minutes until slightly charred. Toss with orzo in the mixing bowl.
In the same pan, sauté asparagus with a pinch of salt for about 3-4 minutes until vibrant green. Add to the bowl with orzo. Then, include snap peas, chives, pepitas, and arugula.
Return the sauté pan to heat, add 3 tbsp of oil, garlic, and shallot with salt, and sauté for 3-4 minutes until golden. Add pumpkin seeds and toast for 2-3 minutes.
Cool slightly, then transfer oil, garlic, shallots, and pumpkin seeds to a blender. Add remaining oil, mustard, vinegar, agave, zest, juice, and salt. Blend until smooth. Adjust with water if dressing is too thick. Incorporate the basil and blend again to mix.
Pour the dressing over the salad and mix well until coated. Adjust seasoning as needed. Serve immediately or chill for later enjoyment, optionally topped with red pepper flakes.

Notes

For added flavor, consider using grilled vegetables.
This salad can be stored in the fridge for up to 2 days; the flavors will continue to meld!
Feel free to substitute any of the vegetables based on your preference or what’s in season.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 400mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg