Summer Orzo Salad with Black Beans and Corn
This orzo pasta salad is packed with black beans, corn, and chopped red peppers tossed in a balsamic vinaigrette. Quick and easy!
Servings: 4
Calories: 384kcal
Ingredients
Orzo Salad
- 1 red bell pepper
- 1 11-ounce can corn
- 1 15-ounce can low-sodium black beans
- 8 ounces orzo pasta
- ¼ cup chopped parsley
- kosher salt to taste
- freshly ground black pepper to taste
Balsamic Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- ¾ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to boil.
- Prep the other ingredients while waiting for water to boil: chop red pepper into ½-inch chunks, and rinse black beans and corn.
- Add the orzo to the boiling water and cook until just done, according to package instructions (around 9-10 minutes).
- While orzo is cooking, make the dressing by whisking together olive oil, balsamic vinegar, garlic salt, and pepper in a large bowl.
- When orzo is finished cooking, drain it and rinse with cold water. Then add to large bowl with the dressing and stir until all the dressing is incorporated.
- Stir in red pepper, corn, black beans, and parsley.
- Season to taste with salt and pepper—or extra garlic salt, if you prefer.
Video
Notes
Make-Ahead Tips: This pasta salad will last 3-5 days, stored in an airtight container in your refrigerator. No need to heat it up when you’re ready to serve—just take it out and eat!
Nutrition
Calories: 384kcal | Carbohydrates: 58g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 738mg | Fiber: 11g | Sugar: 7g
