I love a good summery pasta salad. This is is usually my go-to but I think we have a new favorite! I tried something different and whipped up this Southwestern Orzo Salad and it came out awesome! It’s so easy to make and perfect for your next cookout. It’s also a great way to use up the grape tomatoes that overflow your garden right around mid-August. Plus, it’s beautiful isn’t it? My husband even said it looks like a restaurant-quality meal. Win!
- 16 oz. orzo pasta (I used Papardelle's which is delicious!)
- 1 can of yellow corn, drained
- 1 can of black beans, drained and rinsed
- 1 lb. of grape tomatoes, halved
- 1 handful of cilantro, chopped (about 1/4 cup)
- Juice and zest of 1 lime
- 1/2 - 1 cup of sun-dried tomato salad dressing
- Avocado and lettuce to serve (optional)
Boil a large pot of water and cook orzo per package instructions. Drain and rinse with cold water to cool off.
Add the rest of the ingredients and stir well to combine. Add the dressing a little at a time to see how much you want. I like to add 1/2 cup when I make it and then freshen it up with a little more when I serve it. Serve with sliced avocados on top if desired. (So good with this salad!) I fancied it up by serving it on a bed of lettuce. Totally optional!
Keep refrigerated before serving. But I bet this would be great served warm too!