Description
This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette is a delightful blend of seasonal vegetables and orzo pasta. The creamy vinaigrette brings a unique taste that will impress at any gathering. Perfect for a quick dinner or a healthy lunch, it is both refreshing and satisfying, making it a great option for anyone seeking easy, homemade meals.
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 (for cooking)
- 1 tbsp extra virgin olive oil (for dressing)
- 1 bunch of chives, thinly sliced
- 2 cups arugula
- 1/4 cup pepitas
- red pepper flakes, optional
- 1 tsp kosher salt (for vegetables)
- 1/4 tsp kosher salt (for dressing)
- 4 garlic cloves
- 1 shallot, roughly chopped
- 1 tbsp pepitas (for dressing)
- 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 vegetables. Cut corn kernels off the cob, slice asparagus into 1/4 inch pieces, and slice snap peas at a bias.
- Bring a pot of water to a boil, salt it generously, and cook the orzo according to package instructions. Drain and transfer to a large mixing bowl.
- In a sauté pan, heat 1 tbsp of oil over medium-low heat, add the corn, and cook undisturbed for 3-4 minutes. Add salt, toss, and sauté until lightly charred. Transfer to the mixing bowl.
- In the same pan, sauté asparagus with a pinch of salt for 3-4 minutes until bright green. Transfer to the bowl with the orzo. Add snap peas, chives, pepitas, and arugula to the bowl.
- Return the pan to the heat with 3 tbsp of oil, sauté garlic and shallot with a pinch of salt until lightly golden, then add pumpkin seeds and toast for 2-3 minutes.
- Transfer the sautéed mixture to a blender, allow to cool for 5 minutes, then add 1 tbsp oil, mustard, vinegar, agave, lemon zest and juice, and salt. Blend until smooth. Adjust thickness with water if needed, and taste for flavor adjustments.
- Pour dressing over the salad, mix thoroughly until coated. Serve immediately or chill for later use. Garnish with red pepper flakes if desired.
Notes
For a heartier version, consider adding grilled chicken or shrimp.
This salad can be made a day ahead, but add the arugula just before serving to keep it fresh.
You can substitute the orzo with quinoa for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg