Description
This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette is a delightful combination of fresh vegetables and tasty flavors. Perfect for a quick dinner or a healthy meal, it’s easy to prepare and packed with nutritious ingredients like corn, asparagus, and arugula, all tossed in a creamy basil dressing.
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
- 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 from the cob, slice the asparagus into 1/4 inch pieces, and thinly slice the snap peas at a bias.
- Boil water in a medium pot and 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 over medium-low heat, add 1 tbsp of oil and the corn. Cook undisturbed for 3-4 minutes, then add a pinch of salt and sauté for another 2 minutes until lightly charred. Add to the mixing bowl with the orzo.
- Sauté the asparagus with a pinch of salt in the same pan for 3-4 minutes until it turns bright green, then combine with the orzo. Add snap peas, chives, pepitas, and arugula to the bowl.
- Return the pan to heat, add 3 tbsp of oil, garlic, shallot, and a pinch of salt. Sauté for about 3-4 minutes until golden. Toast the pumpkin seeds for 2-3 minutes more, then combine with the oil mixture and let cool for 5 minutes.
- Pour the cooled mixture into a blender, add 1 tbsp of oil, mustard, vinegar, agave, lemon zest, juice, and a pinch of salt, then blend until smooth. Add basil and blend again. Adjust thickness with water if needed, seasoning to taste.
- Pour the creamy basil dressing over the salad, mix well to coat, taste, and adjust salt or lemon as desired. Serve immediately or chill for later, adding red pepper flakes if desired.
Notes
Use any high-protein pasta if desired instead of orzo for added nutrition.
Feel free to substitute seasonal vegetables based on availability or personal preference.
This salad can be made a few hours ahead and stored in the fridge for convenient meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg