Mexican Orzo Pasta Salad
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Units
Scale
- 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
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.
Notes
- Use fresh corn for extra sweetness and texture, or grill it for added flavor.
- Add black beans for a heartier variation.
- Gently toss in avocado last to prevent mashing.
- Best enjoyed fresh but can be refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 270
- Sugar: 4g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://yumfoodusa.com/mexican-orzo-pasta-salad/