Simply Healthy Meals | Southwest Orzo Pasta Salad

A practically no-cook meal perfect for HOT summer nights. This recipe makes plenty for lunch leftovers. We love to pair this fun summer salad with homemade tortillas.


1 1/2 cups uncooked orzo

1 pint of cherry tomatoes, halved (quartered if they are large)

1 cup of corn kernels (cut from 1 or 2 ears, or use frozen and thawed)

1 – 15 ounce can pinto or black beans, drained and rinsed

1/2 red onion, thinly sliced

1/4 cup olive oil

1/4 cup lime juice

1/2 tsp ground cumin

1 avocado, diced

salt and pepper to taste

1/4 – 1/2 cup chopped cilantro


prepare orzo according to the package directions

while the orzo cooks, prepare the vegetables

in a small bowl whisk the olive oil, lime juice, and cumin

when the orzo is done, rinse under cool water, and add to a large bowl

add tomatoes, onion, corn, and beans to bowl

gently toss with 1/2 of the oil/lime juice dressing, and add half of the cilantro

add salt and pepper to taste, then gently fold in the avocado

if serving immediately, add the remaining dressing

if preparing in advance, cover and chill, and add the remaining dressing before serving

top with additional cilantro for serving (optional)

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