The creamy quick-blend dressing is just the thing to top this inspired Southwest pasta salad. Both can be made a day ahead. Source: Diabetic Living Magazine

Diabetic Living Magazine




Instructions Checklist
  • To prepare salad: In a medium saucepan, cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, combine orzo mixture, chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.

  • Meanwhile, prepare dressing: In a blender or food processor, combine 1 small avocado, seeded, peeled, and cut up; 1/3 cup water; 1/2 teaspoon finely shredded lime peel; 1/4 cup lime juice; 4 cloves garlic, minced; 1/2 teaspoon crushed red pepper; and 1/4 teaspoon salt. Cover and blend or process until smooth. Transfer dressing to a small bowl. Cover and chill for 2 to 24 hours.

  • To serve, drizzle salad with dressing.


To make ahead: Prepare salad and dressing as directed and refrigerate in separate airtight containers for up to 24 hours. Toss salad with dressing just before serving. To pack for lunch: Prepare salad and dressing as directed. After chilling, spoon 1 cup of the salad into an airtight container; cover. Spoon 1/4 cup of the dressing into a small airtight container; cover. Transport salad and dressing in an insulated lunch box with ice packs and hold for up to 5 hours. To serve, drizzle salad with dressing.

Nutrition Facts

321 calories; 9.7 g total fat; 2.8 g saturated fat; 65 mg cholesterol; 439 mg sodium. 544 mg potassium; 30.1 g carbohydrates; 7 g fiber; 3 g sugar; 30.3 g protein; 834 IU vitamin a iu; 17 mg vitamin c; 50 mcg folate; 94 mg calcium; 2 mg iron; 43 mg magnesium;

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Rating: 5 stars
Made this for a picnic. Everyone loved it. The bowl was completely empty by the time dinner was done. Super easy and tasty. Read More