Orzo Salad with Spicy Buttermilk Dressing

A great pasta salad to serve with any Mexican dish or grilled entree.

Serves 8 ( about 3/4 c. = 5 points +)

• 1 c. uncooked orzo pasta
• 1 c. frozen whole-kernel corn, thawed
• 24 grape tomatoes, halved
• 3 green onions, sliced
• 1 ( 15 oz.) can black beans, drained and rinsed
• 1/4 c. low-fat buttermilk
• 3 T. chopped, fresh cilantro, divided
• 3 T. fresh lime juice
• 2 T. fat-free sour cream
• 2 T. light mayonnaise
• 1 tsp. chili powder
• salt
• pepper
• 1 tsp. crushed garlic
• 1 peeled, diced avocado
• 1 T. fresh, chopped parsley

Cook pasta; drain and rinse in cold water. 
Place orzo, corn and next 3 ingredients ( through beans) in a large bowl; toss.

Combine buttermilk, 2 T. cilantro and next 7 ingredients ( through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Gently stir in avocado. Garnish with remaining 1 T. cilantro and 1 T. parsley.

adapted from "Cooking Light"