Orzo Salad with Riverbench Bedrock Chardonnay

Time to plan your spring picnic! This pasta salad is a delicious addition to the table.

• 1 cup of orzo
• 1 cup fresh corn kernels
• 1 cup halved cherry tomatoes
• 2 green onions, sliced thinly
• 1 can of black beans, rinsed
• ¼ cup lowfat buttermilk
• 3 tbsp. chopped cilantro
• 2 tbsp. lime juice
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• 1 tsp. chile powder
• 1 tsp. crushed garlic
• 1 avocado, peeled and chopped into chunks
• 1 tbsp. parsley, chopped

Cook the orzo in salted water; set aside to cool. Toss the pasta with the corn, tomatoes, green onions, and beans.

To make the dressing, combine the buttermilk, 2 tbsp. cilantro, lime juice, sour cream, mayonnaise, chile powder, and garlic. Season with salt and pepper to taste. Drizzle over the orzo mixture and toss. Top with avocado, remaining cilantro, and parsley.