Southwestern Orzo Salad Recipes

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 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.

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.

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.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

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.

ORZO AND BLACK BEAN SALSA SALAD

Steps:

• Cook orzo according to package directions.
• Drain and rinse well.
• Combine all ingredients.
• Toss to mix well.