Cowboy Pasta Salad Orzo Cilantro (Print-Friendly Version)
Colorful orzo salad with black beans, corn, and zesty lime dressing. Ideal for lunch or gatherings.
# Ingredients:
→ Salad
01 -
200 g uncooked orzo
02 -
1 large tomato, diced
03 -
1 large bell pepper, diced (half red, half green recommended)
04 -
50 g red onion, diced
05 -
160 g canned corn kernels, drained
06 -
170 g canned black beans, drained and rinsed
07 -
15 g fresh cilantro, chopped
→ Dressing
08 -
60 ml extra virgin olive oil
09 -
30 ml lime juice
10 -
15 ml honey or maple syrup
11 -
2.5 ml chipotle powder
12 -
2.5 ml ground cumin
13 -
5 ml sea salt, or to taste
14 -
1.25 ml black pepper, or to taste
# Steps:
01 -
Prepare the orzo in a saucepan of boiling salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to halt the cooking and cool the pasta.
02 -
Whisk together extra virgin olive oil, lime juice, honey or maple syrup, chipotle powder, ground cumin, sea salt, and black pepper in a small jar or bowl until fully emulsified. Adjust seasoning to taste.
03 -
In a large mixing bowl, combine cooled orzo, black beans, corn, bell pepper, tomato, red onion, and cilantro.
04 -
Pour the prepared dressing over the salad ingredients. Gently toss until all components are evenly coated. Serve at room temperature or chilled.
# Notes & Tips:
01 -
To enhance protein content, include grilled chicken, shrimp, bacon, or steak strips as desired.
02 -
For additional creaminess and salinity, garnish with crumbled queso fresco or feta cheese.
03 -
Substitute orzo with quinoa, rice, couscous, or farro for variation in grain and nutritional profile.
04 -
Ensure the use of maple syrup and omission of cheese to keep the salad strictly vegan.
05 -
Store leftovers in an airtight container in the refrigerator for up to two days to maintain freshness.