Pasta Salad: good on the side or perfect for a light meal.
There are so many different types of pasta salad, how do you choose just one!?
This Mexican Pasta Salad is delicious enough to count as a light summertime meal while still being healthy (and vegetarian). Often you see pasta salad made with big chunky pastas but this version switches it up a little allowing the other fresh summer flavors a chance to shine!
Enjoy this pasta salad along side of some steak or even pack it up in a bowl with some forks and enjoy it on a picnic (to your favorite lake while riding jet skis) as we did recently. As the last of this salad got spooned into his mouth, Rich asked if I was hiding any more in the fridge for him for the next day. I think the fact that he was craving more for leftovers as soon as he finished it says something. So please join me in making this soon & let me know if your people like it as much as my people (person?) did!
.
Mexican Orzo Pasta Salad
- 1 Cup Cooked Orzo (about ½ a box)
- 1 Can Whole-Kernel Corn (or about a cup of frozen/fresh)
- approx 12 Cherry Tomatoes, quartered
- 3 Green Onions, sliced
- 1 Can Black Beans (15 oz.), rinse and drained
- ¼ Cup Fat Buttermilk
- 3 Tablespoons Chopped Fresh Cilantro
- 3 Tablespoons Lime Juice
- 2 Tablespoons Light Sour Cream
- 2 Tablespoons Olive Oil Mayonnaise
- 1 Teaspoon Chili Powder
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper
- 2 Garlic Cloves, crushed or minced (or 1 T powder)
- Toppings: Avocado cut into wedges and more fresh cilantro
- Cook orzo according to package directions. Drain and rinse. Place orzo, corn, tomatoes, green onions, and black beans into a large bowl and toss.
- Mix your spices in with your “dressing” wet ingredients. Toss it all together on top of your solids. Give it a good taste (and repeat just to be sure). Adjust and add any seasonings as needed.
Inspired by the beautiful photos at Food Iddy
One Year Ago – another Pasta Salad – Tuna Pasta Salad, a great recipe I grew up with
And I leave you with this, Today’s Question of the Day… What is your favorite kind of pasta salad (type of pasta/dressing style/etc)?
Your orzo salad sounds terrific and packed with flavor.
you got that right Karen, it was so good and full of all those fresh Mexican flavors I love (and easily adaptable too)
Oh, my . . . that looks lovely! And I’ll take any reason to add avocado to a meal
I love avocado – too bad our climate is too cold to plant a tree!!
Ahh such wonderful photos you take!
Ahh, what a wonderful comment to wake up to – thanks Kat!!!