Description
Cowboy Pasta Salad is a vibrant, flavorful dish perfect for quick lunches or potluck gatherings. Featuring tender orzo pasta tossed with fresh vegetables, black beans, and corn, all coated in a zesty chipotle-lime dressing, this salad offers a delightful blend of smoky, sweet, and tangy flavors. Ready in just 25 minutes, it’s a refreshing and satisfying meal that’s easy to prepare and enjoy chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked orzo
- 1 large tomato, diced
- 1 bell pepper (any color), diced
- 1/4 medium red onion, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 1/2 cup chopped cilantro
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1/2 tsp chipotle powder
- 1/2 tsp cumin powder
- 1 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a small jar, combine the extra virgin olive oil, lime juice, honey or maple syrup, chipotle powder, cumin powder, sea salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is well emulsified and combined.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, diced tomato, bell pepper, red onion, drained corn kernels, rinsed black beans, and chopped cilantro. Mix gently to combine all the ingredients evenly.
- Toss with Dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly so every ingredient is coated evenly with the flavorful dressing.
- Serve: Chill the salad in the refrigerator if desired, or serve immediately at room temperature. This salad becomes more flavorful after resting for a bit and is perfect for picnics, barbecues, or as a light meal on its own.
Notes
- To make this salad vegan, use maple syrup instead of honey in the dressing.
- For an extra protein boost, add grilled chicken or cooked shrimp.
- Adjust the chipotle powder amount for more or less heat according to your preference.
- Orzo can be replaced with other small pasta shapes like couscous or small shells.
- This salad keeps well refrigerated for up to 3 days; toss well before serving if dressing settles.
