i made my original orzo pasta salad a while back and decided it was high time i make a new one. i thought a mexican version would be fun. mexican food is some of my favorite flavors so why not but them in a pasta salad?
the fun thing about this recipe too is that you can have it as a side or make it a meal and serve with toppings like cheese, avocado, salsa or sour cream.
1 pound orzo pasta
2 tbls champagne vinegar
2 tbls maple syrup
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 pound chicken breast either cooked in enchilada sauce or marinated in overnight
1 15-oz can black beans, drained
1 15-oz can whole kernel corn
1 large red pepper, diced
1/2 cup cilantro, coarsely chopped
salt + pepper and lime chili seasoning to taste
bring 4-6 quarts of water to a boil. add pasta and slowly stir. cook for 8-10 minute until pasta is al dente. drain and allow to cool.
while the pasta is cooling, in a dressing jar, combine champagne vinegar and maple syrup. add the olive oil and shake vigorously. season with salt and pepper.
pour half the dressing over the pasta and mix until the noodles are coated. place pasta in the refrigerator to chill, about 1 hour.
in a separate bowl combine the chicken, black beans, corn and red pepper. stir in with the pasta and coat with the remaining dressing. season with salt, pepper and lime chili seasoning. top with shreadded cheese, avocado or sour cream if you like or put on the side and let people dress their own.