Mexican Orzo Pasta Salad
This Mexican Orzo Pasta Salad makes an amazing cold pasta side dish recipe, perfect for a summer BBQ or grilling dinner! Full of fresh flavors from tomatoes, corn, avocado, and herbs.
Servings: 6 servings
Calories: 362kcal
Equipment
- Measuring Cups
- Measuring spoons
- Knife
Ingredients
- 8 ounces orzo pasta uncooked
- 1 cup corn kernels fresh or frozen is best
- 1 avocado
- 1 cup cherry tomatoes cut in halves (or any tomato of choice, chopped small)
- ⅓ cup red onion finely chopped
- ¼ cup fresh cilantro optional
- 6 Tablespoon olive oil
- 2 limes (about 1/4 cup juice)
- 1 Tablespoon honey or agave
- ¾ teaspoon chili powder
- ¼ teaspoon salt more to taste as needed
- olive oil
Instructions
- Heat a large pot of water to boiling and cook pasta as per package directions until al dente. Do not overcook.8 ounces orzo pasta
- When pasta is done, drain and drizzle with a little olive oil. Toss to combine and place in a sealable container. Chill at least 30 minutes.olive oil
- Make the sauce in a small bowl by whisking together the olive oil, juice of the limes, chili powder, honey, and salt. Whisk to combine. Set aside.6 Tablespoon olive oil, 2 limes, 1 Tablespoon honey, ¾ teaspoon chili powder, ¼ teaspoon salt
- Prepare your corn: Thaw frozen corn, or if using fresh, make sure it is cooked and remove from cobs.1 cup corn kernels
- Prepare the tomatoes: Cut smaller tomatoes such as cherry in half. If using large tomatoes, cut into pieces approximately 1/2 inch1 cup cherry tomatoes
- Prepare the onion: Trim and finely chop.⅓ cup red onion
- Prepare the avocado: Remove pit and cut avocado into chunks.1 avocado
- Combine the corn, tomatoes, onion, avocado, and chopped cilantro with the pasta.¼ cup fresh cilantro
- When ready to serve, add the sauce and stir to combine. Season as needed with salt and pepper. Serve cold. (See note below about making in advance).
Notes
If making in advance, store the pasta and mix ins in a container, and store the sauce separately to chill. Combine when ready to serve. This prevents the pasta from absorbing all the moisture, becoming mushy, and drying out.
Easily make this vegan by skipping the honey or replacing with a vegan alternative such as maple syrup or agave.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 166mg | Potassium: 383mg | Fiber: 5g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
