Rating: 4.5 stars
43 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 9
  • 5 star values: 29

This tasty and colorful Orzo Salad gets a spicy kick from its Buttermilk Dressing which includes chili powder and ground red pepper.

Barbara Lauterbach
Recipe by Cooking Light May 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

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  • Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Nutrition Facts

424 calories; fat 15.3g; saturated fat 2.3g; mono fat 8.4g; poly fat 2.7g; protein 12.7g; carbohydrates 63.8g; fiber 10.1g; cholesterol 6mg; iron 1.8mg; sodium 607mg; calcium 80mg.
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