Orzo Pasta Salad with Beans and Corn

Whenever there's a weekend that involves cooking out and outdoor eating, I try to prepare dishes that can be served at room temperature without danger of anyone of us getting sick.

This is similar to something I've presented before, but I wanted something a bit heartier so I added pasta.  Today I played around with Orzo pasta and some  food items I happened to have on hand. Then I added some Olive Oil and Vinegar as a dressing and the result was quite tasty as well as colorful.

I took it to the store for sampling and the feedback was very positive and people were asking for the recipe.

And here it is.

  Please note that you can feel free to add more or less of the ingredients to make a combination to your liking.  I don't think you can do anything to this recipe to mess it up.

 

Orzo Pasta Salad with Beans and Corn

 

 

 

1 1/2  cup uncooked Orzo pasta....cook according to package directions

1 small can of garbanzo beans, drained and rinsed

1 small can black beans, drained and rinsed

1 cup finely diced sweet bell peppers (I used yellow, orange and red)

3/4 cup diced scallions (green and white parts)

2 cups whole kernel corn ( canned and drained OR frozen, thawed and cooked)

1 cup sliced cherry tomatoes

2 medium cucumbers ( peeled, and cut into small pieces...not slices)

1 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

salt and pepper to taste

 

Joe and Son's Garlic Olive Oil... 1/2 cup

Joe and Son's Sicilian Lemon Balsamic Vinegar....1/2 cup

 

In a cruet or sealable jar, combine the Olive Oil and Vinegar and shake to form an emulsion.  Set aside.

 

In a large serving bowl, combine the first 8 ingredients.  Toss to mix thoroughly.

Add the seasonings and spices, taste and adjust to your preference.

 

Add the dressing to moisten the salad, not to over saturate it.

 

Refrigerate for about an hour for the flavors to blend.  Let it come to room temperature and serve.