Description
Use up that Spring produce to make this Spring Orzo Pasta Salad tossed in a creamy basil vinaigrette. Easy to modify and a great way to get your veggies in.
Ingredients
Pasta Salad
- 2 ears of corn, husk removed
- 1/2 pound asparagus
- 1 cup snap peas
- 1 cup orzo or your favorite high-protein pasta
- Extra virgin olive oil
- 1 bunch of chives, thinly sliced
- 2 cups arugula
- 1/4 cup pepitas
- Red pepper flakes, optional
- Kosher salt
Dressing
- 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 your vegetables. Cut the corn kernels away from the cob. Trim away the woody end of the asparagus spears (about 1-2 inches), then slice the asparagus into 1/4 inch pieces. Lastly, trim the ends of the snap peas, and pull away any strings if necessary before thinly slicing them at a bias.
- Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.
- While the orzo cooks, add about 1 tbsp of oil to a medium-sized sauté pan over medium-low heat. Add the corn to the pan, then spread the kernels to cover the bottom of the pan. Allow to cook undisturbed for 3-4 mins. Add a generous pinch of salt, give the corn a toss and sauté for 2 mins until the corn starts to lightly char around the edges. Transfer the corn to the mixing bowl and toss it together with the orzo.
- Place the same pan back on the burner, then add the asparagus with a pinch of salt. Sauté for 3-4 mins, or until the asparagus is brighter green in color, then transfer to the bowl with the orzo. You can then add the snap peas, chives, pepitas, and arugula.
- Return the pan back to the burner and add 3 tbsp of oil. Add the garlic and shallot with a pinch of salt, then sauté for about 3-4 mins, or until lightly golden. Add the pumpkin seeds, and let them toast in the pan for 2-3 mins.
- Transfer the oil, garlic, shallots, and pumpkin seeds to a blender cup and allow to cool for 5 mins. Add 1 tbsp of oil along with the mustard, vinegar, agave, lemon zest and juice, and a generous pinch of salt. Blend until smooth. Add the basil, then blend again until smooth. If the dressing is too thick, add 2 tbsp of water then blend again. Taste and adjust the salt or acidity as needed.
- Pour the dressing over the salad, giving everything a good mix until fully coated. Taste again and add additional salt or lemon as needed. Serve immediately or chill for later. Optionally, sprinkle with some red pepper flakes to taste and enjoy.
Notes
Adjust the seasonings as needed. Salads benefit from layered flavors. That’s why you’ll note different stages where salt is being added. Make sure to taste as you are going along especially after blending your dressing and then again after mixing your salad together with the dressing. Add more salt if the salad is tasting bland. Add more acid from lemon or vinegar if some flavors are falling flat. And if too tangy, add a little more sweetener or oil to blunt the sharpness.
Finely cut your veggies. This will make sure that you have more surface area for the dressing to coat itself to.
Swap in veggies or change ingredients to condense the cooking time. See notes in the Short Cuts section for detailed suggestions and substitutes to reduce cooking time.
