Cowboy Pasta Salad
This healthy and delicious Cowboy Pasta Salad recipe is full of protein and veggies, perfect for a satisfying lunch or side dish.
Servings: 4 servings
Calories: 371kcal
Ingredients
For the salad
- 1 cup uncooked orzo
- 1 large tomato, diced
- 1 large bell pepper (any color), diced (I used ½ red and ½ green)
- ¼ medium red onion, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- ½ cup chopped cilantro
For the dressing
- ¼ cup extra virgin olive oil
- 2 tbsp. lime juice
- 1 tbsp. honey or maple syrup
- ½ tsp. chipotle powder
- ½ tsp. cumin powder
- 1 tsp. sea salt or to taste
- ¼ tsp. black pepper or to taste
Instructions
- Cook the Orzo. Follow the package instructions to cook the orzo until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.1 cup uncooked orzo
- Prepare the Dressing. In a small jar, combine olive oil, lime juice, ground cumin, chipotle powder, honey, salt, and pepper. Shake well. Adjust seasoning to taste.¼ cup extra virgin olive oil, 2 tbsp. lime juice, 1 tbsp. honey or maple syrup, ½ tsp. chipotle powder, ½ tsp. cumin powder, 1 tsp. sea salt, ¼ tsp. black pepper
- Combine the Ingredients. In a large bowl, combine the cooked orzo, black beans, corn kernels, bell peppers, cherry tomatoes, red onion, and cilantro.1 large bell pepper (any color), diced, ¼ medium red onion, diced, 1 cup canned corn kernels, drained, 1 cup canned black beans, drained and rinsed, ½ cup chopped cilantro
- Mix in the Dressing. Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated. Enjoy at room temperature or chilled.
Video
Notes
Variations and tips
- Protein Boost. Add grilled chicken, ground beef, bacon, shrimp, or steak strips to make the salad a more substantial main course.
- Cheese. Crumbled queso fresco or feta can add a nice salty and creamy element.
- Grains Alternative. Substitute orzo with quinoa, rice, couscous, or farro for a different texture and nutritional profile.
- Vegan Option: Ensure the salad remains vegan by not adding any cheese or animal products.
How to store this salad
To store the leftovers, transfer the salad to an airtight container to prevent it from absorbing any odors from the refrigerator and to maintain its freshness. Keep in the fridge for up to two days.Nutrition
Calories: 371kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 545mg | Potassium: 402mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1427IU | Vitamin C: 56mg | Calcium: 29mg | Iron: 2mg