Description

This Spring Orzo Pasta Salad is bursting with flavor and freshness from the crisp vegetables and creamy basil vinaigrette. It’s an easy dish full of vibrant ingredients that works great for a light lunch or a delightful side for dinner.

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
red pepper flakes, optional
1 tsp kosher salt
4 garlic cloves
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

Clean and trim the vegetables. Cut the corn kernels from the cob, trim and slice the asparagus, and prepare the snap peas.
Boil water in a medium pot and salt it generously. Cook the orzo until al dente, then drain and place in a mixing bowl.
In a sauté pan, heat 1 tbsp of oil and add corn. Cook undisturbed for 3-4 minutes, then salt and sauté for 2 more minutes until slightly charred. Add to the mixing bowl with the orzo.
Using the same pan, sauté the asparagus with a pinch of salt for 3-4 minutes until bright green. Add to the orzo mixture along with snap peas, chives, pepitas, and arugula.
Add 3 tbsp of oil to the pan, then sauté garlic and shallots with a pinch of salt until golden, about 3-4 minutes. Toast the pepitas for 2-3 minutes.
Allow the mixture to cool slightly, then blend with oil, mustard, vinegar, agave, lemon zest and juice, and salt until smooth. Include basil and blend again, adjusting thickness with water if necessary and seasoning to taste.
Pour the dressing over the salad and mix well. Adjust flavor with salt or lemon juice before serving. Enjoy immediately or chill for later.

Notes

For extra flavor, add some red pepper flakes to the salad before serving.
Make the dressing ahead of time and store in the fridge for a few days.
This salad can be served warm or cold, making it a versatile dish.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 3g
Sodium: 340mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg