Description

Experience the vibrant flavors of Spring Orzo Pasta Salad with Creamy Basil Vinaigrette. This dish combines fresh veggies like corn and asparagus with a creamy dressing, making it perfect for a quick dinner or a healthy lunch option. Enjoy its delightful taste and simplicity in preparation!

Ingredients

Scale

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

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Instructions

Clean and trim the vegetables. Cut the kernels off the corn and slice the asparagus into 1/4 inch pieces. Trim the snap peas and slice them at a bias.
Boil a medium pot of water, then salt it generously. Cook the orzo until al dente according to the package instructions, then drain and transfer to a large mixing bowl.
In a sauté pan, heat 1 tablespoon of oil over medium-low heat. Cook the corn without stirring for 3-4 minutes, then add a pinch of salt and sauté until lightly charred. Transfer the corn to the bowl with the orzo.
In the same pan, add the asparagus with a pinch of salt and sauté until bright green, about 3-4 minutes. Transfer to the bowl with the orzo, then add the snap peas, chives, pepitas, and arugula.
Add 3 tablespoons of oil back to the pan. Sauté the garlic and shallot with a pinch of salt until golden, about 3-4 minutes. Toast the pumpkin seeds in the same pan for another 2-3 minutes.
Let the oil and sautéed ingredients cool for 5 minutes, then transfer to a blender. Add 1 tablespoon of oil, mustard, vinegar, agave syrup, lemon zest and juice, and salt. Blend until smooth. Incorporate the basil and blend again until creamy. Adjust thickness with water if necessary.
Pour the dressing over the salad, mixing until everything is coated. Adjust salt and acidity if needed, and serve immediately or chill for later. Optionally, sprinkle red pepper flakes on top.

Notes

For added protein, consider using chicken or chickpeas in this salad.
This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.
Feel free to customize with your favorite veggies or nuts.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg