Cowboy Pasta Salad Orzo (Print Version)
# Ingredients:
→ Salad
01 -
1 cup uncooked orzo pasta
02 -
1 large tomato, diced
03 -
1 large bell pepper, diced (half red, half green recommended)
04 -
1/4 medium red onion, diced
05 -
1 cup canned corn kernels, drained
06 -
1 cup canned black beans, drained and rinsed
07 -
1/2 cup fresh cilantro, chopped
→ Dressing
08 -
1/4 cup extra virgin olive oil
09 -
2 tablespoons lime juice
10 -
1 tablespoon honey or maple syrup
11 -
1/2 teaspoon chipotle powder
12 -
1/2 teaspoon ground cumin
13 -
1 teaspoon sea salt, or to taste
14 -
1/4 teaspoon black pepper, or to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold running water to halt cooking and cool the pasta.
02 -
In a small jar or bowl, combine extra virgin olive oil, lime juice, honey or maple syrup, chipotle powder, ground cumin, sea salt, and black pepper. Close the jar and shake vigorously or whisk until emulsified. Adjust seasoning as needed.
03 -
In a large salad bowl, mix the cooled cooked orzo, diced tomato, diced bell peppers, diced red onion, drained corn kernels, rinsed black beans, and chopped cilantro until evenly distributed.
04 -
Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are coated. Serve at room temperature or chilled.
# Notes:
01 -
Add grilled chicken, ground beef, bacon, shrimp, or steak strips for additional protein and to convert this into a hearty main dish.
02 -
Crumbled queso fresco or feta can provide a creamy, salty accent.
03 -
For a grain variation, substitute orzo with quinoa, rice, couscous, or farro.
04 -
To maintain vegan status, use maple syrup in the dressing and omit cheese or animal-derived additions.
05 -
Store leftovers in an airtight container in the refrigerator for up to two days to retain freshness and prevent odor absorption.