Southwestern Orzo Salad Recipe 435 Food

CREAMY SOUTHWESTERN ORZO SALAD

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.

SOUTHWESTERN ORZO SALAD + KITCHENAID STAND MIXER GIVEAWAY

Steps:

• Cook Orzo according to the directions on the box.
• Remove from heat; drain and rinse with cold water.
• In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside.
• In a separate mixing bowl, whisk together lemon juice, olive oil, salt and pepper.
• Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing.
• Toss salad, cover, and refrigerate for 20 minutes.
• Garnish with parsley and grated parmesan cheese.
• Serve.

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Bring a large saucepan of salted water to a boil.
• Add the orzo and cook according to the package directions, being sure to not overcook.
• Drain in a sieve or colander and immediately rinse with cold running tap water.
• Drain again and toss with 1-2 tablespoons olive oil. Transfer to a large mixing bowl.
• Add the tomatoes, corn, red onion and black beans and stir to combine.
• Combine all the ingredients in a food processor or blender. Process until smooth.
• Pour dressing over salad and stir well. Serve immediately garnished with cilantro sprigs and lime wedges.

SOUTHWESTERN ORZO SALAD RECIPE - (4.3/5)

Steps:

• 1. Cook Orzo according to the directions on the box. 2. Remove from heat; drain and rinse with cold water. 3. Sauté scallions and tomatoes until fragrant and the tomatoes begin to wilt. Put in the fridge to cool. 4. In a large salad bowl, combine cooled orzo, sweet corn, black beans, tomatoes, and avocado chunks; set aside. 5. In a separate mixing bowl, whisk together lemon juice, lime juice, olive oil, chili powder, cumin, salt and pepper. 6. Add as much dressing as you want to the prepared orzo salad. Refrigerate any remaining salad dressing. 7. Toss salad, cover, and refrigerate for 20 minutes. 8. Garnish with parmesan cheese. 9.Serve.