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–+ servings

Cowboy Orzo Salad

A hearty and flavorful salad featuring orzo pasta, fresh vegetables, and a zesty dressing, perfect for summer picnics or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1 cup corn cooked and cooled
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey optional
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Cook the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
Prepare the Vegetables
  1. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, corn, red onion, and cilantro.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and black pepper until well combined.
Combine and Serve
  1. Add the cooked orzo to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
  2. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gFiber: 4gSugar: 3g

Notes

This salad can be made a day in advance and stored in the refrigerator. It tastes even better the next day as the flavors develop.

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