Creamy Southwestern Orzo Salad Recipes

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.

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 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.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS

Steps:

• Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
• In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
• Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

SUMMERTIME ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
• Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
• Cover and refrigerate for 8 hours, or overnight. Serve.

SOUTHWESTERN CHICKEN WITH ORZO

Steps:

• In a large skillet over medium heat, cook the chicken, zucchini, red pepper and onion in oil for 6-8 minutes or until meat is no longer pink, stirring occasionally. Meanwhile, cook the orzo according to package directions., Stir the beans, corn, salsa, salad dressing, chili powder and garlic into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Stir in cheese until slightly melted. Remove from the heat; whisk in sour cream until smooth. Drain orzo; serve with chicken mixture.