Description

This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette combines irresistible flavors of fresh vegetables, orzo pasta, and a creamy basil dressing, making it a fantastic option for a quick, homemade meal. Perfect for lunch, dinner, or gatherings!

Ingredients

Scale

2 ears of corn, husk removed
1/2 pound asparagus
1 cup snap peas
1 cup orzo
2 tablespoons extra virgin olive oil
1 bunch of chives, thinly sliced
2 cups arugula
1/4 cup pepitas
1/4 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
4 garlic cloves
1 shallot, roughly chopped
1 tablespoon pepitas
1 teaspoon dijon mustard
1 tablespoon white balsamic vinegar
2 teaspoons 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 kernels from corn, trim asparagus ends and slice, and prepare snap peas by cutting ends and slicing.
Boil water in a medium pot, seasoning it generously. Cook orzo until al dente as per package instructions, then drain and place in a large mixing bowl.
In a sauté pan over medium-low heat, add oil and cook corn undisturbed for 3-4 minutes. Season, toss, and sauté for another 2 minutes until charred. Transfer to mixing bowl with orzo.
Using the same pan, sauté asparagus with salt for 3-4 minutes until bright green, add to mixing bowl. Then add snap peas, chives, pepitas, and arugula.
Return the pan to heat and add 3 tablespoons of oil, garlic, and shallots with salt. Sauté for about 3-4 minutes until golden. Add pepitas and toast for 2-3 minutes.
In a blender, combine oil, garlic, shallots, and pepitas. Cool for 5 minutes. Add mustard, vinegar, agave, lemon zest, juice, and salt. Blend until smooth, then add basil and blend again. Adjust thickness with water if necessary.
Pour dressing over salad and mix thoroughly for even coating. Taste and adjust seasoning, then serve immediately or chill for later. Sprinkle red pepper flakes if desired.

Notes

Using fresh basil is key for the dressing’s flavor. You can interchange orzo with high-protein pasta for more protein.
Feel free to customize the veggies in this salad based on your preference or seasonal availability.
This salad can be made ahead and stored in the fridge, making it a great option for easy meals throughout the week.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg