Here’s a pasta salad that is a little different by using orzo pasta instead of macaroni. I’m giving you the recipe for the dressing, but if you have a bottled one you really like you could use that instead.
Orzo Pasta Salad For the dressing:
1/3 cup olive oil 3 tbsp white wine vinegar 1/2 tbsp Dijon mustard 1 clove garlic, minced 1/2 tsp dried basil 1/4 tsp salt 1 tbsp honey
For the pasta salad:
1-1/2 cups uncooked orzo pasta 1 cup frozen corn 1 red bell pepper 1 yellow bell pepper 2 roma tomatoes 1/2 red onion 3/4 cup dried cranberries 1/4 cup fresh chopped parsley 1/4 tsp salt Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside. Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time. Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
Give the v inaigret te dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy. —kwc— Here’s a side which would be good with grilled beef or chicken fajitas.
Black Bean and Corn Salad For the dressing:
1/4 cup fresh lime juice 3 tablespoons avocado oil 1 small garlic clove, grated 1/2 teaspoon ground cumin
3/4 teaspoon sea salt Freshly-ground black pepper
For the salad:
1/2 cups cooked black beans, drained and rinsed Kernels from 2 ears fresh corn, left raw, about 1½ cups 1 r e d b e l l p eppe r, stemmed, seeded, and diced 1/2 cup chopped fresh cilantro, plus more cilantro leaves for garnish 1/2 to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced 1/3 cup diced red onion 3 tablespoons Cotija cheese 1 ripe but firm avocado, pitted and diced 2 tablespoons toasted pepitas, optional In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
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