A simple and vegetable-packed orzo pasta dish with a basil-lime flavor. A meatless meal or easy side-dish.
So I’ve heard the States have had some pretty crazy weather – or at least some of the states? I still have my old home (the city) on my weather app on my phone and I check it all the time.
I’m not sure why, but I have an obsession with knowing what the weather is each day before I get dressed or really do anything for the day. First I check the weather where I’m at and then I’ll quickly check Ohio because it’s just one swipe on the weather app to see. And although we are LOVING Australia, I’m still missing Ohio like crazy (some days more than others). So truthfully, it kind of makes me feel better that there is negative degrees and no sun there. Almost like that will make me miss it less, right?
Unfortunately, it’s the people there and our old place that I miss not the weather, so convincing myself I don’t miss it as much because of cold weather ends up being less effective than hoped.
But ANYWAYS. This dish is not really a cold-weather dish as you can see. It’s packed with Spring/Summer veggies and flavors. So for those of you covered in snow and ice and not in such a warm place, you’ve just got to file this recipe away for warmer days.
It’s one of the quickest dishes ever and it’s absolutely DELICIOUS!
It’s vegetarian, but you can easily add some meat. I would recommend adding some chopped grilled chicken. If you are looking for some tasty grilled chicken to mix in this dish, you’ve got to try my marinade for chicken found here. That marinaded grilled chicken would pair perfectly with this pasta dish. Adding the chicken would make this dish more of a meal while now it’s more of a side-dish. Although, I have eaten it as a meal a few times.
Also if you aren’t a huge lime fan (or just want to change this up a bit), I also made this same dish with lemon. LOVED it! It was super delicious and the husband said it was his favorite version. In the end, I liked the lime best, but I do tend to prefer lime over lemon.
So try either way and maybe even try both. Enjoy! 🙂
- 2 cups uncooked orzo pasta
- 1 cup corn
- 1 cup black beans drained and rinsed
- 1/2 cup sweet yellow pepper
- 1 cup cherry tomatoes
- 1 small avocado
- 1 tablespoon fresh basil measured after chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 limes
- 2 and 1/2 teaspoons white sugar
- 1/2 teaspoon minced garlic
- 2 tablespoons dijon mustard
- Cook the pasta according to package directions. Drain and rinse in cool water.
- Add in the corn and black beans.
- Chop the yellow pepper (remove seeds and top), and halve the cherry tomatoes. Chop up the avocado (remove skin and pit) and add to the dish.
- Remove the stems, and very finely chop the basil (you'll need a large handful) until it's very compacted. Pack the finely chopped basil into a measuring spoon to measure 1 packed tablespoon.
- Grate the outer peel of a lime and then chop into very small bits until you have 2 teaspoons packed lime rind.
- In a small bowl, add the basil, salt, pepper, olive oil, 3 tablespoons lime juice, 2 teaspoons lime rind, white sugar, finely minced garlic, and dijon mustard (NO other kinds of mustard). Whisk together until all the ingredients are well incorporated.
- Taste and adjust any flavors to personal preference knowing it will be quite diluted when mixed with the other ingredients.
- Toss the mixture with the pasta and vegetables. Season with extra salt and pepper and extra torn basil leaves if desired.
- Enjoy immediately. If not enjoying right away, toss the lime-basil mixture with the pasta right before serving.
Here are some more simple pasta dishes: