Description
This Cowboy Pasta Salad is a hearty and flavorful dish that combines orzo pasta with black beans, corn, bell peppers, and a zesty lime dressing. Perfect for picnics, potlucks, or a quick weeknight meal.
Ingredients
Scale
For the Salad:
- 1 cup uncooked orzo
- 1 large tomato, diced
- 1 large bell pepper (any color), diced (I used 1/2 red and 1/2 green)
- 1/4 medium red onion, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 1/2 cup chopped cilantro
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp. lime juice
- 1 tbsp. honey or maple syrup
- 1/2 tsp. chipotle powder
- 1/2 tsp. cumin powder
- 1 tsp. sea salt (or to taste)
- 1/4 tsp. black pepper (or to taste)
Instructions
- Cook the Orzo: Follow the package instructions to cook the orzo until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: In a small jar, combine olive oil, lime juice, ground cumin, chipotle powder, honey, salt, and pepper. Shake well. Adjust seasoning to taste.
- Combine the Ingredients: In a large bowl, mix the cooked orzo, black beans, corn kernels, bell peppers, cherry tomatoes, red onion, and cilantro.
- Mix in the Dressing: Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated. Enjoy at room temperature or chilled.
Notes
- You can customize this salad by adding avocado, grilled chicken, or cheese.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Cowboy Pasta Salad, Orzo Salad, Picnic Salad, Black Bean Salad
