Description

This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette is packed with fresh vegetables and flavorful herbs. It’s a quick, healthy option perfect for any 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
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 corn kernels from the cob, trim asparagus and snap peas, and slice into pieces.
Boil water in a medium pot, salt it generously, and cook orzo until al dente. Drain and place in a large bowl.
In a sauté pan, heat 1 tbsp oil over medium-low heat. Add corn, cook undisturbed for 3-4 minutes, then toss with salt and sauté for another 2 minutes. Add to the orzo.
Sauté asparagus with salt in the same pan for 3-4 minutes until bright green. Add to the orzo bowl along with snap peas, chives, pepitas, and arugula.
Add 3 tbsp oil to the pan, sauté garlic and shallots with salt until lightly golden. Toast pumpkin seeds for 2-3 minutes, then combine with garlic in a blender.
Allow the mixture to cool, then add oil, mustard, vinegar, agave, lemon zest and juice, and blend until smooth. Add basil and blend again, adjusting consistency if needed.
Pour the dressing over the salad, toss well to coat, and adjust seasoning as necessary. Serve immediately or chill and enjoy later.

Notes

For additional flavor, sprinkle with red pepper flakes before serving.
This salad can be prepared a day in advance; store in the fridge without dressing until ready to serve.
Feel free to add any seasonal vegetables you have on hand for more variety.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 5g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg