Yield: Serves 6 (each serving is a 1/2 cup scoop)
The recipe calls for cooked orzo pasta. I cooked a small package of orzo, measured out the two cups cooked, and stored the leftover orzo for a future meal. Actually, the original recipe from Mel called for quinoa and lime juice, which we didn’t have, but the orzo and lemon juice worked out well. I used a battery-operated coffee frothing whisk to whiz the dressing together. This is a delicious pasta dish, and I think it would be a terrific dish for potlucks. Thanks, Mel!
Menu: Orzo pasta salad, grilled chicken, oven-roasted broccoli and cherry tomatoes.
Leftover pasta salad (with diced chicken and the roasted veggies mixed in) were great the next day for lunch.
2 cups cooked orzo pasta
1 (15-ounce) can black beans, drained and rinsed
1 medium mango (about 6.4 oz), peeled, pitted, and diced
4 to 5 mini sweet red bell peppers, diced (about 3.3 oz or 1 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons lemon juice (or lime juice)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
In a small bowl, whisk together the vinegar, olive oil, and lemon juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired).
Adapted from a recipe at Mel’s Kitchen Cafe.