SOUTHWESTERN ORZO SALAD

Southwestern orzo salad image

Provided by @MakeItYours

Number Of Ingredients 6

8-10 oz. orzo pasta (see notes)
1 (15 oz.) can black beans, drained and rinsed
1 medium zucchini, diced small
1 medium bell pepper (I prefer yellow or orange, but any color will do), diced small
1/2 cup crumbled feta cheese
Creamy cilantro lime dressing (link to recipe below)

Steps:

Cook the orzo in salted water, according to package directions. In the meantime, add the chopped zucchini to a large bowl. Drain the orzo pasta and pour over the chopped raw zucchini in the bowl. This helps soften the zucchini slightly. Let the pasta cool. Once cooled, stir in the black beans, peppers and feta. You can refrigerate the salad at this point if you'd like. Make the easy creamy cilantro-lime dressing. If making ahead, store it separately. When ready to serve, stir the dressing into the salad, mixing well to combine. Season, to taste, with extra salt and black pepper. Serve the orzo salad cold or at room temperature with extra queso fresco crumbled on top.