Name: Mexican Orzo Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 1/2 cups orzo pasta; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/2 cup red onion, finely chopped; 1 cup corn kernels (fresh, frozen, or canned); 1/4 cup fresh cilantro or parsley, chopped; 2 tablespoons olive oil; 2 tablespoons lime juice (freshly squeezed); 1 teaspoon chili powder; Salt and pepper to taste

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This vibrant Mexican Orzo Pasta Salad is a fresh and zesty blend of orzo pasta, sweet corn, juicy cherry tomatoes, creamy avocado, and red onion, all tossed in a tangy lime vinaigrette. Perfect as a side dish or light main course, it’s loaded with color, texture, and bold flavor.

Why You’ll Love This Recipe

Mexican Orzo Pasta Salad is a quick, refreshing, and wholesome dish that’s perfect for warm-weather meals, potlucks, and meal prep. The orzo provides a light, tender base while the colorful mix of vegetables adds crunch, creaminess, and vibrant taste. The simple lime vinaigrette ties everything together with a citrusy zing and mild spice. It’s vegetarian, easy to prepare, and offers a flavorful way to enjoy a variety of fresh ingredients in one bowl.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups orzo pasta
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, finely chopped
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons olive oil
2 tablespoons lime juice (freshly squeezed)
1 teaspoon chili powder
Salt and pepper to taste

Directions

Cook the orzo pasta according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta.
In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, diced avocado, red onion, corn, and chopped cilantro or parsley.
In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
Chill in the refrigerator for 15–20 minutes before serving to enhance the flavor.
Serve as a fresh side dish or a light, satisfying main course.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 270 kcal

Variations

Add Protein: Mix in grilled chicken, black beans, or shrimp for a more filling meal.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing.
Cheesy Addition: Sprinkle with crumbled cotija or feta cheese before serving.
Vegan Version: Ensure the orzo and toppings are dairy-free, and skip any cheese garnishes.
Grain Swap: Substitute orzo with quinoa, couscous, or small pasta shells.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. If making ahead, add the avocado just before serving to prevent browning. This salad is not suitable for freezing, as the texture of the avocado and pasta may be affected. Serve chilled or at room temperature; reheating is not recommended.

FAQs

Can I use a different type of pasta?

Yes, small pasta types like couscous, ditalini, or elbow macaroni work well.

What’s the best way to keep the avocado from browning?

Add the avocado right before serving and ensure it’s coated in the lime dressing to minimize oxidation.

Is this salad good for meal prep?

Yes, except for the avocado, which should be added fresh. Store the rest in advance.

Can I use frozen corn?

Yes, thaw it before adding. It does not need to be cooked if it’s already pre-cooked.

What herbs can replace cilantro?

Parsley, basil, or a bit of fresh oregano can work depending on your taste preference.

Can I serve this salad warm?

While it’s best chilled, it can also be served at room temperature, especially right after cooking the orzo.

How do I make this salad spicier?

Increase the chili powder or add cayenne pepper, hot sauce, or minced jalapeño.

Is this recipe gluten-free?

No, orzo typically contains wheat. Use a gluten-free pasta alternative to make it gluten-free.

What’s the best type of lime for juice?

Fresh Persian or Key limes are both great; fresh juice is preferred over bottled.

Can I add dressing in advance?

Yes, the lime vinaigrette can be made and mixed into the salad up to a day ahead—just add avocado right before serving.

Conclusion

Mexican Orzo Pasta Salad is a flavorful, colorful, and versatile dish that brings fresh ingredients together in a quick and satisfying way. With a zesty lime dressing and a variety of textures, it’s a perfect accompaniment to grilled meats, tacos, or as a refreshing standalone meal. Whether you’re preparing it for a summer picnic, weekday lunch, or a light dinner, this vibrant salad is sure to become a favorite.

Mexican Orzo Pasta Salad

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This colorful and refreshing Mexican Orzo Pasta Salad features orzo pasta tossed with sweet corn, juicy tomatoes, creamy avocado, red onion, and fresh herbs, all dressed in a zesty lime vinaigrette—perfect as a side or light main dish.

Author: Mari
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiled
Cuisine: Mexican
Diet: Vegetarian

Instructions

Cook orzo pasta according to package directions. Drain and rinse under cold water to cool.
In a large bowl, combine cooked orzo, cherry tomatoes, avocado, red onion, corn, and chopped cilantro or parsley.
In a separate bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
Pour the dressing over the salad and toss gently to coat evenly.
Chill for 15–20 minutes before serving for best flavor.
Serve as a side dish or light main course.