This Southwestern Orzo Salad recipe is full of veggies, black beans, orzo, & feta cheese all smothered in Tessemae’s Caesar Dressing! Plus a dressing giveaway below! (This is a sponsored conversation written by me on behalf of Tessemae’s. The opinions and text are all mine.)
I’m not the kind of person that craves a salad. Well, I should clarify – a green salad. When my husband and I go out to dinner, he’s usually the one that orders the salad while I order a burger. Hehe.
But other kinds of salads? Pasta, chicken, orzo? Yeah, I’m in like Flynn. 🙂
Orzo is one of the coolest little pastas. It cooks really quickly and has a neat texture, almost like rice but a little heartier. You can buy regular orzo or whole wheat, both are great.
This orzo salad recipe has a few great things going for it:
- it’s full of veggies (which means you can skip the green salad!)
- the only cooking you have to do is the orzo pasta
- the dressing isn’t something you have to blend together or mix up – it’s made entirely from Tessemae’s Caesar Dressing!
Have you tried Tessemae’s All Natural Dressings yet? Holy cow. I am super impressed with them!
Both the Ranch and Caesar dressings are dairy free and use coconut milk along with other clean ingredients. If you’re on the Whole 30 diet, their dressings are Whole 30 approved. They’re also paleo and vegan which is pretty awesome!
They’re inexpensive, too. I’ve been able to find them easily at my grocery stores here in California. If you can’t find them at your store, you can easily purchase them online at their website HERE. Use this coupon code: JengoesTesse to get 10% off your order!!
In keeping with the healthy theme of Tessemae’s dressings, I wanted to make this salad as healthy as possible but also hearty. Using whole wheat orzo keeps this salad clean and it’s also a vegetarian-friendly side dish (check to make sure your feta uses vegetable-derived rennet to be sure).
The Caesar dressing is what makes this salad special. It has a wonderful zesty flavor from the lemon juice, apple cider vinegar and mustard in the dressing. It pairs perfectly with the veggies and orzo in this salad! This orzo salad recipe is a delightful addition to your dinner, especially a barbecue meal!
Now for the exciting news, Tessemae’s is letting me giveaway one bottle each of their delicious Ranch & Caesar Dressings! Enter below for your chance to win!!
Just a quick side note: Many of the Tessemae’s dressings & marinades are olive oil based and therefore, the olive oil solidifies when chilled in the frig. When you store your dressings in the frig (refrigerate for quality up to 7 months), it’s important that you know the dressings haven’t spoiled/gone bad! Just let your dressing warm to room temperature on the kitchen counter or place the bottle in warm water for a few minutes (I use a mug filled with hot water from the tap).
- 1 cup uncooked orzo
- 3 tomatoes, diced
- kernels cut from one corn cob
- 1 bunch of green onions, chopped
- ½ cup chopped jicama
- 1 yellow pepper
- 1 green pepper
- 1 (14-oz) can black beans, drained and rinsed
- ½ cup chopped cilantro
- 1 (3.5-oz) container feta cheese, crumbled
- ½ cup Tessemae's Caesar Dressing
- ½ tsp. salt, or more to taste
- ¼ tsp. pepper, or more to taste
- Cook orzo according to the package directions.
- Meanwhile, combine the tomatoes, corn, green onions, jicama, bell peppers, black beans, cilantro and feta cheese in a large mixing bowl. Toss lightly together.
- When orzo is cooked, drain and rinse lightly with cool water. Drain well and pour into vegetable-feta mixture. Pour dressing and salt and pepper over the top and toss until combined. Taste and add more S&P if needed.
- Serve and enjoy!
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