Orzo with Spicy Buttermilk Dressing

      I made this recipe for SOB and everyone loved it! I served it cold because it was easier that way but you can serve it hot or cold. It's a different take on pasta salad, more of a southwest feel to it. I put some substitutes or suggestions in parenthesis for you. You could also add cilantro to this dish if it floats your boat.
~Enjoy Sara
P.S. Sorry I forgot to take a picture again :( I promise I'll get better.

Orzo with Spicy Buttermilk Dressing 

Ingredients 
1 cup uncooked orzo
1 cup frozen corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 cup edamame
1 (15 ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk (2% milk + 1 tsp. lemon juice)
3 Tbs. fresh lime juice
2 Tbs. light sour cream
2 Tbs. light mayonnaise
1/2 to 1 tsp. chili powder (depending upon how spicy you like it)
1/2 tsp. kosher slat
1/4 tsp. black pepper
2 garlic cloves, crushed
1 peeled avocado, diced
1 Tbs. chopped fresh parsley (1 tsp. dried parsley)

Directions 
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn and next 4 ingredients (though beans) in a large bowl: toss.

2. Combine buttermilk, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo; toss. Top with avocado; garnish with remaining parsley.
Adapted from http://www.myrecipes.com/recipe/orzo-salad-with-spicy-dressing-50400000112006/