Creamy Southwestern Orzo Salad

I can’t tell you how many times I’ve made this creamy orzo salad. It’s one of the fallback recipes I turn to when I’m stumped for inspiration. I know that my mom makes it frequently, too. Give it a try soon! I’m sure you’ll be adding it to your salad repertoire too.

Creamy Southwestern Orzo Salad

Always a hit! I often make this southwestern orzo salad to bring to potlucks and picnics. Everyone seems to love it and it makes a big batch of salad so there’s plenty to go around. I think it’s the taco vibe it has, along with the fresh sweet corn (who doesn’t like fresh corn?!). In addition, orzo is a very polite pasta so it’s a great choice for company. It’s small enough to stay on your fork and doesn’t dribble juicy dressing. This pasta salad stays compactly in its place on your plate.

Lots of flavorful ingredients. This pasta salad is packed with crisp vegetables and fresh herbs, like corn, green onions, red pepper, and cilantro. Black beans add to the flavor profile.

Easy to make. You won’t have to spend hours in the kitchen putting this pasta salad together. The “homemade” dressing is so easy to make with only four ingredients, thanks to a packet of dry ranch dressing mix! The southwest flavors come from taco seasoning.

Ingredient Notes

• Orzo: This quick cooking small pasta is often confused with rice but it’s definitely a pasta. I like it for salads because it mixes well with other ingredients and is easy to serve.
• Corn: Fresh corn is always best because it’s much crisper and just tastes so good. There’s no need to cook it first. If fresh corn isn’t available, use canned (be sure to drain it first) or frozen corn, thawed.
• Red Bell Peppers: Peppers add flavor and crunch to the pasta salad. Use any color you like. I usually choose red peppers because they’re so colorful.
• Black Beans: Canned beans should be rinsed and drained well. Black beans are small and also add nice color contrast. Substitute pinto beans if that’s what you have in your pantry.
• Green Onions (Scallions): I like green onions because they give plenty of onion flavor without overpowering the salad. If you prefer, used chopped red or white onions.
• Cheddar Cheese: Use a nice sharp cheese and cut it into quite small cubes. Shredded is okay, too, but I like the burst of flavor the little cubes give. If you prefer, substitute Monterey Jack, pepper Jack, or Mexican cotija cheese. The cheese can be omitted if you prefer.
• Dressing: The easy dressing is a mixture of buttermilk, mayonnaise, a packet of ranch dressing mix (such as Hidden Valley, usually found by the salad dressings), and taco seasoning. I always have homemade taco seasoning on hand but you can also buy that.
• Fresh Cilantro: I made this ingredient optional because some folks just can’t stand cilantro. If you’re not in the cilantro-hater camp, please add it!

How to Make This Pasta Salad

Cook the orzo. Get a big pan of salted water boiling. Cook the orzo according to the package directions. Don’t overcook it. It usually takes only 9 minutes to reach the al dente stage. Once the orzo is cooked, drain it in a large colander, rinse it well with cold water, and drain again. Make sure you drain it really well so you don’t get too much water in your salad.

Prep the dressing. In a small bowl, whisk together the mayonnaise, buttermilk, the contents of the packet of ranch dressing mix, and a tablespoon of taco seasoning. The dressing should be smooth and creamy. Set it aside for now.

Slice the corn off the cob. Here’s how to do it: Place a small bowl upside down inside your larger salad bowl (this is optional, but helps). Grasping the tip of the ear of corn, hold the corn upright, the stem end of the ear of corn firmly placed on top of the inverted smaller bowl. This gives you kind of a platform to make cutting the corn off the cob a little easier.

Then, with a sharp knife, cut down towards the bottom of the bowl, slicing the kernels off the cob. They’ll fall down into the big bowl, just where you want them! Remove the smaller bowl when you’re done and you’re ready to add the rest of your ingredients to the big bowl.

Prep the veggies. Finely chop the red pepper and slice the green onions; add them to the bowl with the corn. Rinse and drain the can of black beans and cube the cheese; add them to the bowl, too.

Combine. Pour the cooked orzo into the salad bowl. Stir in the dressing and cilantro, if you’re using it, and your salad is ready to serve or refrigerate.

Serve. Creamy southwestern orzo salad can be served as a meatless main dish, a hearty lunch, or a delicious side dish. Bring it to your next potluck picnic — it’s guaranteed to be a hit!

Recipe Variations

• Make it a main course salad. This creamy southwestern orzo salad can be served as is for a main course. It has a fair amount of protein in it from the black beans and cheese. However, if you want to make it a heartier main course, add shredded rotisserie chicken (or make your own chicken). Cooked shrimp is great in this salad, too. You could even add taco meat (seasoned browned ground beef) for more of a taco vibe.
• Veggie switches. Feel free to add or subtract veggies to make this salad more to your own liking. Skip the red pepper and add radishes, diced jicama, or celery instead. Black olives are great if you’re an olive fan. Use chopped red onion instead of green onions.
• Say cheese! If sharp cheddar doesn’t make you smile, by all means choose a type of cheese you like better. Good choices are Monterey Jack, colby Jack, pepper Jack, crumbled cotija cheese, etc. You can use shredded cheese, if you prefer. 

Make Ahead & Storage Tips

This salad keeps well in the fridge for up to five days, perfect for easy entertaining or lunches all week long. Pack it into individual serving sized containers, ready to grab and go.

More Recipes With Orzo

Orzo pasta is so versatile and tasty! Enjoy it hot or cold. Try:

• Bruschetta Orzo Salad (one of my most popular salads!)
• Spring Orzo Salad (with asparagus, arugula, and the best basil dressing)
• Orzo Salad with Yogurt Dill Dressing
• Greek Orzo Salad with Shrimp
• Creamy Lemon Orzo with Greens (we love this one pan meal)
• One Pot Vegetarian Orzo with Sundried Tomatoes
• Lemon Chicken Orzo Soup (make it in your Instant Pot or on the stove)