Spring into Deliciousness: A Vibrant Vegan Pasta Salad Adventure
Hey there, fellow food lovers! As the days get longer and the world bursts into bloom, I find myself craving fresh, light, and incredibly flavorful meals. That's why I'm beyond excited to share my latest creation: a Spring-Inspired Vegan Orzo Salad that's as good for your body as it is for your taste buds!
This isn't your average pasta salad; it's a celebration of spring produce, bringing together a rainbow of colors and textures. We're talking vibrant green peas, crispy pea shoots (or spinach!), tender grilled asparagus, crunchy radishes, and a sprinkle of fresh herbs, all tossed with perfectly cooked orzo and dressed with a zesty charred spring onion and lemon dressing. It's simple, quick, and totally customizable – what's not to love?
Let's talk Ingredients
- Pea Shoots (or Baby Spinach): These delicate greens are packed with vitamins and a lovely mild pea flavor. If you can't find pea shoots, baby spinach or mild rocket is a great substitute.
- Orzo Pasta: This small pasta is ideal for salads and soups. If you are gluten-free, use your favourite gluten-free pasta, quinoa, or brown rice.
- Asparagus: A spring superstar! I love grilling it for a touch of smoky flavour, but you can also steam it, or even slice it thinly and enjoy it raw.
- Radishes: These peppery gems are fantastic both raw and grilled. Grilling them brings out a sweetness you wouldn't believe!
- Petit Pois (or Peas): These sweet baby peas are a freezer staple for me. They add a lovely pop of sweetness and color.
- Almonds: For a bit of crunch and healthy fats, I use pan-fried almonds, but you can use toasted almonds, hazelnuts or pumpkin seeds.
- Spring Onions/Scallions: These add a fantastic flavour to the dressing, I char them before blending for a smokey note.
The Magic of the Charred Scallion Dressing
The star of this salad is the dressing! It’s inspired by a classic French shallot dressing, but I’ve given it a spring twist with charred scallions. It's got a zesty, smoky, and slightly sweet flavor that ties everything together beautifully. I used a little nutritional yeast to add some depth. If you don't have that, a teaspoon of white miso paste will also work well.
Time to Assemble
- First things first, soak your pea shoots in ice-cold water to keep them super crisp.
- Cook the orzo until perfectly al dente, adding frozen peas for the last few minutes. Drain and give them a quick cold-water bath to stop the cooking.
- Next grill your asparagus and spring onions until nicely charred. Grill the radishes too, until slightly softened and marked. Then chop the larger vegetables.
- For the dressing, blend the charred spring onions with olive oil, lemon juice, nutritional yeast (or miso), maple syrup, garlic, salt, and pepper until smooth.
- Lightly toast almonds until golden and add a pinch of salt, let them cool before roughly chopping them
- Combine the orzo, peas, asparagus, radishes, pea shoots, and fresh herbs in a bowl. Toss with half the dressing and then sprinkle the roasted almonds on top. Taste and add more dressing if needed.
Pro Tips
- Make the components ahead of time and assemble right before serving.
- Don't overcook the pasta – it should be al dente, especially for salads.
- Adjust the dressing to your taste – add more lemon for extra zing or maple syrup for extra sweetness.
- Feel free to add other spring veggies like artichoke hearts, fresh fennel, or fava beans.
Get Creative!
This salad is just a starting point. Feel free to swap out ingredients based on what you have on hand. Remember, cooking is all about having fun, experimenting, and creating something that brings you joy.
I hope you give this recipe a try and let me know what you think in the comments below. Happy Spring Cooking!