Orzo salad with chorizo and BBQ ranch dressing
- Serves 5
- Prep time: 15 mins | Cooking time: 10 mins
Chorizo and BBQ ranch dressing bring bold flavour to this satisfying orzo salad. Serve it as part of a generous barbecue spread or enjoy a bowl for a relaxed summer lunch.
Ingredients
- 2 tbsp olive oil
- 150g chorizo sausage, sliced
- 1 garlic clove, finely diced
- 1 tsp sea salt flakes
- 1 tsp smoked paprika
- 1 red onion, chopped
- 410g can whole kernel corn, drained
- 2 red capsicums, finely chopped
- 2 medium courgettes, finely chopped
- ⅓ cup (80ml) ranch dressing
- 1 tbsp BBQ sauce
- 1 tbsp apple cider vinegar
- 2 cups cooked orzo pasta (1 cup uncooked)
- 1-2 handfuls rocket leaves
Method
- Heat the olive oil in a large frying pan over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 mins or until seared around the edges. Add the garlic, salt and smoked paprika, and cook, stirring, for 1 min or until heated through.
- Increase heat to high. Add onion, corn, capsicum and courgette and cook, stirring, for 4-5 mins or until vegetables are coloured and start to soften. Transfer to a baking tray to cool.
- Whisk the ranch dressing, BBQ sauce and vinegar together in a medium bowl.
- Add the vegetables, orzo, chorizo and rocket to a large bowl and gently mix to combine. Arrange in a serving bowl and drizzle with the ranch mixture to serve.
Sweet & tangy: Want an alternative to creamy ranch dressing? Try Eta Lite & Free Honey Mustard Dressing 250ml.