Southwest Orzo Salad

Southwest Orzo Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 bunch cilantro, rinsed and stems trimmed
  • 2 limes, juiced
  • 1/2 cup toasted pumpkin seeds
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 8 ounces orzo
  • 1 (14-ounce) can black beans, rinsed
  • 1 cup fresh or frozen and thawed corn kernels
  • 1 cup shredded, grilled chicken (optional)
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, seeded and diced


Combine cilantro, lime juice, pumpkin seeds, garlic and cumin in a food processor; pulse to chop, scraping down the sides as needed. With the machine running, slowly drizzle in oil; season to taste with salt and pepper.

Cook orzo in salted, boiling water according to package directions. Drain and set aside.

In a large bowl, combine orzo, cilantro pesto, beans, corn, chicken, tomatoes and peppers. Serve immediately or refrigerate.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member