One of the best ways to use orzo pasta is by adding it into a salad, especially during Summer when all the cold pasta salads are being made. You can add just about anything to orzo, and with this salad, I added in feta, black beans, corn, and red bell pepper. Also, during the Summer months I try to add fresh corn kernels to as many meals, snacks, and salads as possible, since there’s only a short time that I’m able to enjoy fresh corn on the cob.
Ingredients
1 (340 g) box of orzo pasta
1 (540 ml) can black beans -drain the liquid and rinse
1/2 cup canola oil
Juice from two large lemons
1 tsp Dijon mustard
1 tsp sesame seed oil
2 tbsp white balsamic vinegar
2 garlic cloves-finely grated
Salt and black pepper to taste
1 red bell pepper -diced
2 corn on the cobs -cooked and cut off the kernels
4 scallions -sliced
1/2 cup crumbled feta cheese
1/3 cup pine nuts
Roughly chopped fresh parsley or kale
Directions
- Bring a pot of salted water to a boil and add in the orzo.
- Taste the orzo as it cooks so you don’t overcook it.
- Put the orzo in a strainer and rinse the orzo with cold water. Drain well.
- Place the orzo in a large bowl and toss with some canola oil so the orzo doesn’t stick together.
- Put the drained black beans on paper towels to soak up any excess liquid.
- In a separate bowl, whisk together the oil, lemon juice, Dijon mustard, sesame seed oil, white balsamic vinegar, garlic, salt, and black pepper.
- Add the black beans, dressing, veggies, feta, pine nuts, and parsley or kale to the orzo. Mix well.
- Cover and place in the fridge until ready to serve.
Comments