Best 2 Mexican Orzo Salad Recipes

Mexican orzo salad is a vibrant and flavorful dish that combines the bold flavors of Mexican cuisine with the convenience and versatility of orzo pasta. This salad is perfect for summer gatherings, potlucks, or a quick and easy weeknight meal. With its colorful ingredients and zesty dressing, Mexican orzo salad is sure to be a hit with everyone at the table.

Let's cook with our recipes!

MEXICAN ORZO SALAD

MEXICAN ORZO SALAD image

Categories Salad Pasta

Number Of Ingredients 11

Ingredients

1 (16 oz) pkg orzo pasta
1 small red pepper chopped
1 small yellow pepper chopped
1 small red onion
1 can chick peas
1 can kidney beans
1 can black beans
1 can kernel corn
1 cup chopped cilantro
5 limes
6 tbsp canola oil

Steps:

Boil pasta about 10 min. Drain Place orzo in log bowl Add other ingredients Pour. Lime juice and oil over. Toss and refrigerate for 2 hours

MEXICAN ORZO SALAD

Mexican Orzo Salad image

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Provided by Nancy Toth

Categories Salad 100+ Pasta Salad Recipes

Time 2h34m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola oil

Steps:

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g

Tips:

For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice because they have fewer seeds and less water than other varieties.
If you don't have any fresh basil, you can use 1/2 teaspoon of dried basil.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
If you want a more substantial salad, you can add cooked chicken, shrimp, or beans.
Serve the salad immediately, or chill it for later.

Conclusion:

This Mexican Orzo Salad is a delicious and easy-to-make dish that is perfect for a summer potluck or barbecue. It is also a great way to use up leftover orzo. The salad is packed with flavor from the fresh tomatoes, basil, and lime juice. The orzo adds a chewy texture, and the black beans and corn add protein and sweetness. This salad is sure to be a hit with everyone who tries it!