*Orzo Veggie Salad*

I had never had an orzo pasta salad before, but had always wanted to try it out.  At our monthly supper club this month Nikki made orzo salad for a side which I absolutely loved so I had to give it a go!  You can pretty much add any ingredients that you would like, and this is what I chose :-)

1 (16 ounce) package orzo pasta
1 small green bell pepper, chopped  you can use whatever color of bell peppers you like best
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped                                                       
1 (8.75 ounce) can whole kernel sweet corn, drained
1 Serrano pepper, minced
1 cup chopped cilantro leaves
Fresh chopped spinach (however much you would like)  
salt to taste
pepper to taste
5 limes, juiced
6 tablespoons canola or olive oil
1-2 Tbsp Light Mayo to add creaminess (optional)

If you wanted to add in black beans, chickpeas, or possibly kidney beans that would be a good protein to add.  Unfortunately, Jay O. is not a bean fan so I didn't have that option :(

Directions:
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is  still firm to the bite, about 10 minutes. Drain. 

Place the drained orzo in a large salad bowl, and fold in the green pepper, yellow pepper, green onions, red onion, corn, Serrano pepper, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving (I prepared mine the night before and chilled overnight and the next day until dinner).  Stir in spinach before serving.  

I served mine with a Mexican Marinated Grilled Chicken Recipe (I should post soon!) & grilled asparagus.