Southwestern Orzo Pasta Salad With Cilantro Lime Dressing Food

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CREAMY SOUTHWESTERN ORZO SALAD



Creamy Southwestern Orzo Salad image

This creamy southwestern orzo salad is the perfect blend of spicy, creamy, and crispy. The bold flavors make this salad not only a crowdpleaser at gatherings, but also a great lunch!

Provided by Rachel Gurk

Categories     Salads

Time 20m

Number Of Ingredients 11

16 ounce package orzo
1 1/2 cups corn (fresh, frozen, or canned)
1 can (15 ounce) black beans, rinsed and drained
1 red bell pepper, diced small
1/2 cup green onions, thinly sliced ((about 3 green onions or scallions))
8 ounces sharp white cheddar, cut into small cubes
1 pkg (1 ounce) Ranch Salad Dressing and Seasoning Mix
1 cup buttermilk
1 cup mayonnaise ((I like the kind made with olive oil))
1 tablespoon taco seasoning
1/2 cup chopped fresh cilantro, opt.

Steps:

  • In a small bowl, mix together mayonnaise, buttermilk, ranch salad dressing mix, and taco seasoning. Place in fridge while you make the rest of the salad.
  • Cook orzo as directed on package. Drain and rinse with cold water. Drain well.
  • Meanwhile, cut corn off cob into a large bowl. Add black beans, bell pepper, green onions, orzo, and cheddar.
  • Pour dressing over salad and stir to combine. Serve immediately or store covered in the fridge until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 456 kcal, Carbohydrate 42 g, Protein 14 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 344 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 17 g

MEXICAN ORZO SALAD



Mexican Orzo Salad image

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Provided by Nancy Toth

Categories     Salad     Pasta Salad

Time 2h34m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

Steps:

  • Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
  • Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g

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