Cowboy Pasta Salad Bowl (Print Version)
# Ingredients:
→ Salad
01 -
1 cup uncooked orzo
02 -
1 large tomato, diced
03 -
1 large bell pepper, diced (½ red and ½ green)
04 -
¼ medium red onion, diced
05 -
1 cup canned corn kernels, drained
06 -
1 cup canned black beans, drained and rinsed
07 -
½ cup chopped cilantro
→ Dressing
08 -
¼ cup extra virgin olive oil
09 -
2 tbsp lime juice
10 -
1 tbsp honey or maple syrup
11 -
½ tsp chipotle powder
12 -
½ tsp cumin powder
13 -
1 tsp sea salt or to taste
14 -
¼ tsp black pepper or to taste
# Instructions:
01 -
Follow the package instructions to cook the orzo until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
02 -
In a small jar, combine olive oil, lime juice, ground cumin, chipotle powder, honey or maple syrup, salt, and black pepper. Shake well. Adjust seasoning to taste.
03 -
In a large bowl, mix the cooked orzo, black beans, corn kernels, bell peppers, diced tomato, red onion, and cilantro.
04 -
Pour the dressing over the salad ingredients and toss well to ensure they are evenly coated. Serve at room temperature or chilled.
# Notes:
01 -
Add grilled chicken, ground beef, shrimp, or steak strips to make the salad more filling.
02 -
Crumbled queso fresco or feta cheese can add a salty and creamy element.
03 -
Substitute orzo with quinoa, rice, couscous, or farro for varied textures and nutritional profiles.
04 -
Store the salad in an airtight container in the refrigerator for up to 2 days.