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Spring-Orzo-Pasta-Salad-with-Creamy-Basil-Vinaigrette-Recipe

Spring Orzo Pasta Salad with Creamy Basil Vinaigrette

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  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Description

This Spring Orzo Pasta Salad with Creamy Basil Vinaigrette is bursting with flavors from fresh vegetables, aromatic herbs, and a creamy dressing. Perfect for a quick meal or a delightful side, this dish combines orzo, asparagus, corn, and a zesty basil vinaigrette for a refreshing taste that’s sure to please anyone.

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
  • 2 tbsp extra virgin olive oil
  • 1 bunch of chives, thinly sliced
  • 2 cups arugula
  • 1/4 cup pepitas
  • 1/2 tsp red pepper flakes, optional
  • 1 tsp kosher salt
  • 4 garlic cloves, minced
  • 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

  1. Clean and trim the vegetables. Cut corn kernels from the cob, slice asparagus into pieces, and trim and slice the snap peas.
  2. Boil a pot of salted water and cook the orzo until al dente as per package instructions. Drain and transfer to a large mixing bowl.
  3. In a sauté pan, heat 1 tbsp olive oil over medium-low. Add corn, cook for 3-4 mins undisturbed, season with salt, then toss and sauté for 2 mins until lightly charred. Transfer to mixing bowl with orzo.
  4. Add asparagus to the same pan with a pinch of salt; sauté for 3-4 mins until bright green. Transfer to the bowl along with snap peas, chives, pepitas, and arugula.
  5. In the sauté pan, add 3 tbsp olive oil, sauté garlic and shallot with a pinch of salt for 3-4 mins until golden. Add pumpkin seeds and toast for 2-3 mins. Transfer to a blender to cool for 5 mins.
  6. Add 1 tbsp oil, mustard, vinegar, agave, lemon zest and juice, and salt to the blender. Blend until smooth, then add basil and blend again. Adjust thickness with water if needed.
  7. Pour dressing over the salad, mix until fully coated. Adjust seasoning with salt or lemon juice. Serve immediately or chill for later.

Notes

For added flavor, feel free to mix in other fresh herbs like parsley or dill.
This salad can be made a few hours ahead; just dress it right before serving for optimal freshness.
Store leftovers in the refrigerator for up to 3 days, but enjoy the flavors at their best when freshly made.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 270mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

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Find it online: https://5minbite.com/spring-orzo-pasta-salad-with-creamy-basil-vinaigrette/