Description
This Spring Orzo Pasta Salad is vibrant and packed with flavor, featuring fresh vegetables, a creamy basil vinaigrette, and orzo pasta. Perfect for a quick and healthy meal!
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
- 3 tbsp extra virgin olive oil
- 1 bunch of chives, thinly sliced
- 2 cups arugula
- 1/4 cup pepitas
- 1/4 tsp red pepper flakes
- 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
Instructions
- Clean and trim the vegetables. Cut the corn kernels off the cob, trim the woody ends of the asparagus, and slice into 1/4 inch pieces. Trim the ends of the snap peas, and slice them at a bias.
- Bring a medium pot of salted water to a boil. Cook the orzo until al dente according to package instructions, then drain and transfer to a large mixing bowl.
- In a medium sauté pan over medium-low heat, heat 1 tbsp of oil. Add corn and cook undisturbed for 3-4 mins. Toss with salt and sauté for 2 mins until lightly charred. Transfer to the bowl with orzo.
- In the same pan, add asparagus with a pinch of salt and sauté for 3-4 mins until bright green. Transfer to the bowl. Add snap peas, chives, pepitas, and arugula.
- Add 3 tbsp of oil back to the pan, then sauté garlic and shallot with salt for about 3-4 mins until golden. Add pumpkin seeds and toast for another 2-3 mins.
- Transfer the garlic, shallots, and pumpkin seeds to a blender. Allow to cool for 5 mins, then add 1 tbsp oil, mustard, vinegar, agave, lemon zest, juice, and salt. Blend until smooth. Add basil and blend again, adjusting with water for consistency if needed.
- Pour the dressing over the salad and mix well. Adjust salt and acidity to taste. Serve immediately or chill, adding red pepper flakes if desired.
Notes
For extra protein, add grilled chicken or chickpeas to the salad.
The dressing can be made ahead of time and stored in the fridge for up to a week.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg