This bright, flavor-packed summer pasta salad pairs the bold taste of chiles with our Southwestern Orzo Blend, featuring a mix of black bean-, maize- and red chile-flavored varieties. Using our Guajillo or Ancho Chile Paste in the dressing is a great time-saving and flavor-boosting trick.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
Makes 10 to 12 servings
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3 Cups Southwestern Orzo Blend
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2 Tablespoons Extra-Virgin Olive Oil
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2 Teaspoons Guajillo Chile Paste, or Ancho Chile Paste
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4 Lemons, juiced
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2 Limes, juiced
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1 Teaspoon Honey
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1 Cup Vegetable Oil
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1 Bunch Scallions, thinly sliced (light and dark green parts only)
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2 Cups Mixed Diced Red, Yellow And Orange Bell Pepper
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1 Anaheim Chile, seeded and diced
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1/2 Cup Fresh Cilantro, chopped
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool. Transfer to a large bowl and toss with olive oil to prevent stikcing.
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Combine chile paste, lemon and lime juices, honey and vegetable oil in bowl, and whisk to combine. Season to taste with salt and black pepper.
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Pour dressing over orzo, and add remaining ingredients. Toss well to combine, and transfer to serving dish. Serve cold or at room temperature.