Description

This Spring Orzo Pasta Salad features vibrant vegetables and a creamy basil vinaigrette, making it a delightful choice for a quick meal or gathering. Perfect for those seeking tasty and healthy homemade recipes!

Ingredients

Scale

2 ears corn, husk removed
1/2 pound asparagus
1 cup snap peas
1 cup orzo
2 tbsp extra virgin olive oil
1 bunch chives, thinly sliced
2 cups arugula
1/4 cup pepitas
1/2 tsp 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. Remove the corn kernels from the cob, trim asparagus ends, and thinly slice snap peas.
Boil salted water in a medium pot. Cook the orzo according to package instructions until al dente. Drain and transfer to a mixing bowl.
In a medium sauté pan, heat 1 tbsp oil over medium-low heat. Add corn, cook undisturbed for 3-4 mins, then toss and sauté for another 2 mins until lightly charred. Add the corn to the orzo bowl.
In the same pan, sauté asparagus with a pinch of salt for 3-4 mins until vibrant. Add to the bowl with orzo. Mix in snap peas, chives, pepitas, and arugula.
Pour 3 tbsp oil into the pan, add garlic and shallot with salt, and sauté until lightly golden. Toast pumpkin seeds for about 2-3 mins, then add to the blender with the mixture after cooling for 5 mins.
Blend the sautéed mixture with 1 tbsp oil, mustard, vinegar, agave (if using), lemon zest and juice, and a pinch of salt until smooth. If too thick, add 2 tbsp water and blend further. Mix in fresh basil and blend until smooth.
Pour the dressing over the salad, mixing well until coated. Adjust seasoning with salt or lemon as preferred. Serve immediately or chill, topped with optional red pepper flakes.

Notes

For added protein, substitute orzo with high-protein pasta.
Customize with seasonal vegetables to enhance flavors.
This salad is best served fresh but can be refrigerated for a couple of days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 320mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg