Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
2 hrs 30 mins




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

1 cup salad & 1/4 cup dressing
321 calories; protein 30.3g; carbohydrates 30.1g; dietary fiber 7g; sugars 2.6g; fat 9.7g; saturated fat 2.8g; cholesterol 64.5mg; vitamin a iu 834.3IU; vitamin c 16.8mg; folate 50.4mcg; calcium 93.8mg; iron 2mg; magnesium 42.7mg; potassium 544.4mg; sodium 439.1mg.

2 starch, 3 1/2 lean meat