Here’s a delicious Mexican Orzo Salad that’s simple to throw together and dressed in my favorite homemade chipotle vinaigrette.
I first made this Mexican Orzo Salad for a neighborhood potluck back in 2013. It’s one of those make-it-up-with-what-you-got kind of dishes. I had all the ingredients ready to be eaten and a batch of my favorite Chipotle Vinaigrette so I decided to make this pasta salad once again (and take a few nicer photos!)
This time around I made this Mexican Orzo Salad plant-based friendly by swapping out the cheese with a vegan cheddar version and I used agave syrup in the vinaigrette instead of honey. If I had some corn I would have tossed some in as well. I think corn would be a great addition to this pasta salad. Once you cook the orzo (or any other small shape pasta you like) mix it all together with the vinaigrette and voila! Or…maybe I should say Ole!
Mexican Orzo Salad
A simple, use up what you have on hand kind of recipe!
- 1 lb. box orzo
- 3 scallions, sliced
- 1 container grape tomatoes, cut in half
- 1 red, yellow or orange bell pepper, diced
- 1 can black beans, drained
- 1 can red beans, drained
- 1 sm. can chopped mild green chiles*
- 1/2 c. cubed cheddar cheese (use vegan alternative, if desired)
- handfull of cilantro, chopped
- 1/2 c. Chipotle Honey Lime Vinaigrette
- 1/2 lime, juiced
- salt & pepper to taste
- Avocado slices for garnish
- Cook orzo according to package directions. When cooked, drain, rinse and put in large bowl. Add remaining ingredients and toss to mix well. Chill or serve room temperature.
Corn would be delicious in this dish if you have it!