Orzo Salad with Spicy Ranch

I found this recipe on Pinterest (where else???) and added it to this week's menu.  We ALL love orzo pasta at our house, along with black beans and corn, so I thought this would be fun to try.

I made the pasta first, planning on letting it cool in the fridge while I made the dressing.  As soon as it was drained, Emily wanted to eat it.  So I gave her some of the plain pasta.  She kept coming back for more!  I was afraid I wouldn't have enough for the actual salad.

I didn't make the spicy dressing in the recipe.  I made my own by making some ranch dressing and then adding several dashes (as in, I didn't measure) of ground cayenne pepper and some more dashes of chili powder.  YUM-O!

Then I added the dressing to the pasta and tried putting it in the fridge to cool and set, but Emily wanted MORE.  I was curious to see how she'd like the dressing, so I gave her some.  Avery wanted to try it, too.  And they both LOVED it!  I went ahead and put in the drained beans and corn and gave them each a bowl, and they chowed down.

Unsure if they would want more, I put the other ingredients (which the girls do not like) in separate bowls so Rob and I could add what we wanted to our own salads.  I didn't add the cilantro (I'm not a huge fan) and I didn't have cherry tomatoes, but regular ones worked fine.  I think grape tomatoes could have worked great.  

So, in the words of Emily:  "This is the stuff!"  

Orzo Salad with Spicy Buttermilk Dressing (recipe from Little Birdie Secrets)

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Preparation:

• 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
• 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.