Description
Forget everything you think you know about boring pasta salad. This isn’t your aunt’s mayo-heavy potluck disaster — this is Cowboy Orzo Salad, and it’s about to become your new obsession. Picture this: tiny rice-shaped orzo pasta tossed with a rainbow of southwestern goodness — sweet corn, black beans, crisp bell peppers, and a tangy lime vinaigrette that ties it all together like a rodeo champion.
This salad is basically summer in a bowl, but plot twist — it’s amazing year-round. It’s got that perfect balance of textures and flavors that makes you keep going back for “just one more bite” until suddenly the whole bowl is gone. Plus, it looks so vibrant and Instagram-worthy that people will think you’ve got your life figured out. (Spoiler: this recipe is proof that you kind of do.)
Ingredients
For the Salad:
- 1 lb orzo pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, sliced
For the Lime Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup fresh lime juice (about 2–3 limes)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp honey or maple syrup
Optional Upgrades:
- 1 avocado, diced (add right before serving)
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup pumpkin seeds or sunflower seeds
- Jalapeños for heat
- Cherry tomatoes for extra color
Instructions
Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente (usually 8-10 minutes). Don’t overcook it — nobody likes mushy pasta salad. Drain and rinse with cold water to stop the cooking process.
While the pasta cooks, dice all your veggies. If using frozen corn, give it a quick thaw and pat dry. If you’re feeling fancy, char the corn in a dry skillet for 3-4 minutes for that smoky flavor — totally worth the extra step.
In a jar or bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and honey. Taste and adjust — more lime for tang, more honey for sweetness, more spice for heat. This is your show.
In a large bowl, combine cooled orzo, black beans, corn, bell peppers, red onion, cilantro, and green onions. Pour that gorgeous dressing over everything and toss like your life depends on it. Make sure every little orzo gets coated in that flavor goodness.
Here’s where patience pays off. Cover and refrigerate for at least 2 hours, but overnight is even better. The flavors will meld together and create pure magic. Give it a stir before serving.
Notes
This salad is perfect as a side dish for grilled meats, fish tacos, or BBQ. But honestly? It’s hearty enough to be a main dish for lunch. Serve it in mason jars for meal prep, or pile it high on a platter for your next gathering. Add that diced avocado right before serving for the ultimate finishing touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~320 per serving
- Protein: ~12g