Pasta salad is one of those things that you can make in a million different ways. I may be exaggerating, but it's entirely possible that there are literally a million different pasta salad recipes floating around. I remember when I was in high school I used to make a pasta salad with walnuts and lime juice and maybe feta? It was super popular at parties (no, seriously). Well, this pasta salad is totally different but so very good. It's distinctly southwestern, with corn, black beans, and avocado, and it's got this great spicy buttermilk dressing that covers every bite with flavor. It's a great recipe to add to your pasta salad repertoire.
Orzo Salad with Spicy Buttermilk Dressing
From Cooking Light
- 1 cup uncooked orzo
- 1 cup frozen whole-kernel corn, thawed and drained
- 1 pint cherry or grape tomatoes, quartered
- 3 scallions, sliced
- 15-ounce can black beans, rinsed and drained
- 1/4 cup low-fat buttermilk
- 3 tablespoons chopped fresh cilantro, divided
- 3 tablespoons fresh lime juice
- 2 tablespoons light sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, pressed
- 1 peeled avocado, cut into wedges
Cook orzo according to package directions. Drain. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture and toss. Top with avocado; garnish with remaining cilantro.
I love this salad so much that it's usually the first recipe I tell people to make when they want to try quinoa for the first time. It's super easy to throw together, not to mention crazy delicious. It has a great combination of textures: chewy quinoa, creamy avocado, and crunchy bell pepper. Plus the always wonderful flavors of lime juice and cilantro... yes please!
Southwestern Quinoa & Sweet Potato Salad
From How to Cook Everything Vegetarian
- 1 cup uncooked quinoa (or 2 1/2 cups cooked)
- 1 large or 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
- 1 bell pepper, diced
- 1/4 cup minced red onion
- 1 avocado, peeled, pitted and diced
- Cayenne pepper, salt, black pepper
- 1 tablespoon olive oil
- Juice of 1/2 lime (or a whole lime if it's not very juicy)
- 1/4 cup cilantro, chopped
First, cook the quinoa: put it in a saucepan with water to cover by at least an inch and a big pinch of salt. Bring to a simmer and cook until it's done (taste often to check; it should take between 10 and 20 minutes; add more water if it gets dry but isn't done yet). Drain and rinse in a fine mesh strainer.
Meanwhile, cook the sweet potatoes: put them in another saucepan with water to cover and simmer for about 10 to 15 minutes, or until fork tender. Drain well.
In a large bowl, combine the quinoa, sweet potatoes, bell pepper, red onion, and avocado. Season with salt and pepper to taste, along with a sprinkle of cayenne pepper. In a separate bowl, whisk together the olive oil and lime juice, then add to the quinoa mixture and toss to coat. Sprinkle with cilantro and serve.
