This salad is a good side, packed with veggies, and mixed with delicious basil dressing. It is perfect for the spring when the asparagus and snap peas are in season.

I used orzo here, but would also use a protein pasta (like chick pea or lentil), or a gluten-free pasta for my friends that restrict gluten.

This recipe comes from Catherine Perez with gratitude.

Pasta Salad with Asparagus, Corn and Snap Peas Recipe:

For the Salad:

1 small bag of organic frozen corn
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

For the Dressing:

4 garlic cloves
1 shallot, roughly chopped
1 tbsp pepitas
1 tsp dijon mustard
1 tbsp white balsamic vinegar
Zest and juice of 1 lemon
1 cup fresh basil leaves, lightly packed

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, 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.

Yum! Enjjoy!