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–+ servings

Cowboy Orzo Salad

A hearty and flavorful salad featuring orzo pasta, fresh vegetables, and a zesty dressing, perfect for picnics or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup black beans canned, rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon honey optional for sweetness

Method
 

Cook the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
Prepare the Salad
  1. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, black beans, corn, red bell pepper, red onion, and cilantro.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, black pepper, and honey until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gFiber: 8gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning.

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