Orzo Salad with Low Fat Chipotle Ranch Dressing - bursting with great fresh flavour, this tasty pasta salad can even be made fat free by using non-fat yogurt in the dressing!
Course
Side Dish
Cuisine
Mediterranean
Keyword
orzo salad
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4
AuthorBarry C. Parsons
Ingredients
1 to 1 1/2cupsdry whole wheat orzoor other small whole wheat pasta
1/2cupsliced radishes
2small tomatoesdiced
1small red onionfinely chopped
1yelloworange or red bell pepper, diced small
2tbspchopped fresh herbschives, basil, thyme and oregano all work well or a combination of any
pinchblack pepper
For the dressing
1cupdrained non fat or low fat yogurt
1clovegarlicvery well minced
1tbspbasilvery finely chopped
1tbspfresh dillfinely chopped
2tbspapple cider vinegar
1tbspWorcestershire Sauce
2tspDijon mustard
1/2tbsphoney
1/4tspkosher salt
1/4tspfreshly ground black pepper
1/4tspchipotle powdermore or less to taste
2tbspbuttermilkor nonfat milk
Instructions
Begin by making the dressing.
Strain the yogurt by lining a colander with coffee filters and then pour in the yogurt. Place the colander over a bowl so that there is ample space between the bottom of the colander and the bottom of the bowl. Let the yogurt drain for several hours or overnight in the fridge.
Whisk together well until all the ingredients are well combined. let stand in the fridge for a couple of hours or overnight for the flavors to fully blend and develop.
Cook the orzo in salted boiling water until cooked al dente. drain and rinse with cold water.
Drain well and add the prepared ranch dressing along with the radishes, tomatoes, red onion, bell peppers, herbs and black pepper.
Toss together well. Refrigerate until ready to serve.