Description

This Spring Orzo Pasta Salad is bursting with flavor and freshness! With sweet corn, vibrant asparagus, and a creamy basil vinaigrette, it’s an easy yet delightful dish perfect for any occasion.

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 sautéing)
1 bunch of chives, thinly sliced
2 cups arugula
1/4 cup pepitas
1/4 tsp red pepper flakes, optional
1 tsp kosher salt
4 garlic cloves
1 shallot, roughly chopped
1 tbsp pepitas (for blending)
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

Cook Mode Prevent your screen from going dark

Instructions

Clean and trim the vegetables. Cut the corn kernels from the cob, slice asparagus into 1/4 inch pieces, and trim and slice snap peas.
Boil a medium pot of salted water and cook orzo until al dente. Drain and transfer to a large mixing bowl.
In a sauté pan, heat 1 tbsp of oil, add corn, and cook undisturbed for 3-4 mins. Toss with a pinch of salt and sauté for an additional 2 mins until lightly charred. Add corn to the mixing bowl.
Sauté asparagus with a pinch of salt in the same pan for 3-4 mins until bright green. Add to the bowl along with snap peas, chives, pepitas, and arugula.
Add 3 tbsp of oil to the pan, sauté garlic and shallot with salt for 3-4 mins until golden. Toast pepitas for 2-3 mins and transfer to a blender.
Cool mixture for 5 mins, then add 1 tbsp of oil, mustard, vinegar, agave syrup, lemon zest and juice, and salt. Blend until smooth. Add basil and blend again, adjusting thickness with water if needed.
Pour the dressing over the salad and mix well. Taste and adjust seasoning before serving or chilling. Optionally sprinkle with red pepper flakes.

Notes

This salad can be made a day ahead for enhanced flavors when chilled.
Feel free to add your favorite vegetables or proteins for more variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 200mg
Fat: 19g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg