Description
A flavorful and easy-to-make Cowboy Pasta Salad, perfect for gatherings and a refreshing meal.
Ingredients
Scale
- 1 cup uncooked orzo
- 1 large tomato, diced
- 1 large bell pepper (any color), diced (½ red and ½ green)
- ¼ medium red onion, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- ½ cup chopped cilantro
- ¼ cup extra virgin olive oil
- 2 tbsp. lime juice
- 1 tbsp. honey or maple syrup
- ½ tsp. chipotle powder
- ½ tsp. cumin powder
- 1 tsp. sea salt or to taste
- ¼ 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, combine 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
- Feel free to customize the vegetables based on your preference.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
- For a spicier kick, add diced jalapeños or extra chipotle powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg