Basil-Lime Orzo Pasta

Prep Time 15 minutes
Total Time 15 minutes
Servings 3 -4 for a main dish, 5-7 as a side
Author Chelsea


  • 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


  1. Cook the pasta according to package directions. Drain and rinse in cool water.
  2. Add in the corn and black beans.
  3. 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.
  4. 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.
  5. Grate the outer peel of a lime and then chop into very small bits until you have 2 teaspoons packed lime rind.
  6. 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.
  7. Taste and adjust any flavors to personal preference knowing it will be quite diluted when mixed with the other ingredients.
  8. Toss the mixture with the pasta and vegetables. Season with extra salt and pepper and extra torn basil leaves if desired.
  9. Enjoy immediately. If not enjoying right away, toss the lime-basil mixture with the pasta right before serving.