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Cowboy Orzo Salad

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This Cowboy Orzo Salad is a hearty and flavorful dish that combines tender orzo pasta with fresh vegetables, black beans, corn, and a zesty dressing. Perfect as a main course or side, it’s a quick and satisfying option for gatherings, picnics, or busy weeknight dinners!

Ingredients

    • 1 pound orzo pasta
    • 1 cup cherry tomatoes, halved
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1 cup black beans, drained and rinsed
    • 1/2 cup red bell pepper, diced
    • 1/2 cup red onion, diced
    • 1/4 cup fresh cilantro, chopped

    For the Dressing:

    • 1/4 cup olive oil
    • 2 tbsp red wine vinegar
    • 1 tbsp lime juice
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp garlic powder
    • Salt and freshly ground black pepper, to taste

Instructions

Cook the Orzo:

  1. Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Prepare the Dressing:

  1. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined.

Combine the Salad:

  1. In a large bowl, combine the cooked orzo, cherry tomatoes, corn, black beans, red bell pepper, red onion, and cilantro.

Dress the Salad:

  1. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well-coated.

Serve:

  1. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Notes

  • Variations: Add grilled chicken, shrimp, or steak for a protein boost. For a creamy addition, mix in crumbled feta or shredded cheddar.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: This salad is best served cold or at room temperature. If preferred warm, gently reheat in the microwave with a splash of water to prevent drying out.

Find it online: https://avarecipe.com/cowboy-orzo-salad/