Southwestern Orzo Salad Kitchenaid Stand Mixer Giveaway Recipes

CREAMY SOUTHWESTERN ORZO SALAD

Creamy Southwestern Orzo Salad image

This creamy southwestern orzo salad is the perfect blend of spicy, creamy, and crispy. The bold flavors make this salad not only a crowdpleaser at gatherings, but also a great lunch!

Provided by Rachel Gurk

Categories Salads

Time 20m

Number Of Ingredients 11

Ingredients

16 ounce package orzo
1 1/2 cups corn (fresh, frozen, or canned)
1 can (15 ounce) black beans, rinsed and drained
1 red bell pepper, diced small
1/2 cup green onions, thinly sliced ((about 3 green onions or scallions))
8 ounces sharp white cheddar, cut into small cubes
1 pkg (1 ounce) Ranch Salad Dressing and Seasoning Mix
1 cup buttermilk
1 cup mayonnaise ((I like the kind made with olive oil))
1 tablespoon taco seasoning
1/2 cup chopped fresh cilantro, opt.

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.

Nutrition Facts : ServingSize 1 serving, Calories 456 kcal, Carbohydrate 42 g, Protein 14 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 344 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 17 g

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Southwestern Orzo Pasta Salad with Cilantro Lime Dressing image

Southwestern Orzo Pasta Salad with Cilantro - Lime Dressing is a fun, colorful and super flavorful addition to your Southwestern or Mexican-inspired meal!

Provided by By: Carol | From A Chef's Kitchen

Categories Side Dishes - Salads

Time 45m

Number Of Ingredients 14

Ingredients

Salt
1 pound orzo pasta
2 tablespoons olive oil
2 cups cherry or grape tomatoes ((1 pint) halved)
2 cups corn kernels (from 3 cooked ears)
1/2 medium red onion (finely chopped (1/2 cup filled to heaping))
1 can (15-ounce) black beans (drained and rinsed)
1 bunch cilantro (with tender stems, coarsely chopped)
1 medium jalapeno pepper (coarsely chopped)
1/2 cup olive oil
1/2 cup lime juice
2 cloves garlic (coarsely chopped)
Salt and freshly ground black pepper (to taste)
Cilantro sprigs and lime wedges (for garnish)

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.

Nutrition Facts : ServingSize 1, Calories 538 kcal, Carbohydrate 69 g, Protein 12 g, Fat 25 g, SaturatedFat 3 g, Sodium 124 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g

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