Cowboy Pasta Salad
A vibrant and easy-to-make pasta salad featuring orzo, fresh vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Pasta and Base Ingredients
- 1 cup uncooked orzo Becomes tender when cooked
- 1 large ripe tomato, diced Adds bursts of juiciness
- 1 whole bell pepper, diced Contributes sweetness and crunch
- 1/4 medium red onion, diced Provides a sharp kick
- 1 cup canned corn kernels, drained Lends sweetness and texture
- 1 cup canned black beans, drained and rinsed Enriches the salad with protein
- 1/2 cup chopped cilantro Offers a refreshing herbal note
Dressing Ingredients
- 1/4 cup extra virgin olive oil Rich, smooth base for the dressing
- 2 tbsp lime juice Adds zesty brightness
- 1 tbsp honey or maple syrup For a touch of natural sweetness
- 1/2 tsp chipotle powder Gives it smoky heat
- 1/2 tsp cumin powder Infuses warmth and earthiness
- 1 tsp sea salt (or to taste) Enhances all the flavors
- 1/4 tsp black pepper (or to taste) Adds just the right amount of spice
Instructions
Cooking the Orzo
- Cook the orzo according to the package instructions until al dente, then drain and rinse under cold water.
Preparing the Dressing
- In a jar, combine olive oil, lime juice, honey (or maple syrup), chipotle powder, cumin, sea salt, and black pepper. Shake well until emulsified.
Combining Ingredients
- In a large bowl, combine the cooled orzo with black beans, corn, bell peppers, tomatoes, red onion, and cilantro.
Tossing the Salad
- Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are coated.
Serving
- Serve immediately or chill for a few hours to enhance flavors.
Notes
Can be made ahead of time and stored in the refrigerator for up to three days. Enhances flavors with chilling.